Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

Adapted by StarChefs.com
March 2014
Yield: 4 servings

INGREDIENTS:

Shellfish Bouillon
1 large onion, chopped
2 medium carrots, roots trimmed
1 bunch scallions
1 ounce dried porcini
1 ounce dried shiitake
1 ounce dried clam
1 ounce dried scallops
1 ounce dried kombu
1 quart cold water
soy sauce
rice vinegar
lemon juice
salt
white pepper
Butternut Squash
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
salt
white pepper
sugar
2 ounces kombu
Melted Leeks
4 ounces butter
2 bunches leeks, dark greens trimmed, halved, and roughly chopped
3 cloves garlic
salt
white pepper
lemon juice
To Assemble and Serve
4 ounces butter
4 ounces toasted squash seeds
20 marjoram leaves

METHOD:

For the Brown Butter-Shellfish Bouillon:
In a dehydrator set to 135ºF, lay onion, carrot, and scallions in even layers and dry them 12 to14 hours. In a pressure cooker, combine dried vegetables with dried porcinis, shiitakes, clams, scallops, 1 ounce kombu, and water. On the highest setting, pressure cook for 45 minutes. Allow pressure to dissipate naturally, strain through a fine mesh strainer. Season with soy sauce, rice vinegar, lemon juice, salt and white pepper.

For the Butternut Squash:
Heat the bath of an immersion circulator to 85ºC. Season squash with salt, white pepper, and sugar. Add squash and kombu to a vacuum bag and seal on the highest setting. Cook sous vide 55 minutes.

For the Melted Leeks:
In a high-sided sauce pot, melt butter and add the leeks. Using a microplane, zest the garlic into pot. Season with salt and pepper. On low heat, gently cook leeks until very soft, about 45 minutes. Once cooked, season with lemon juice. 

To Assemble and Serve:
Add butter to a high-sided pot, turn heat to high, and cook until it begins to brown. Pour in Shellfish Bouillon, lower heat, and gently warm sauce. Spoon Melted Leeks into flat bowls. With a ricer, rice Butternut Squash over Melted Leeks. Sprinkle Butternut Squash with squash seeds and the marjoram leaves. Whisk the Shellfish Bouillon and ladle it over the Butternut Squash.