Filled Round Cougette

Start phase

1. All vegetables, wash, clean, peel, “gouge” and cut into small pieces. Wash the round couettes as well, cut off the lid and hollow out. Do not throw away the inside of the cougette nor process it.
2. Bring the water to a boil, add salt and cook the rice in it. Remove the rice and let the hollowed-out cougette and lid simmer in the rice water for about 5 minutes.
3. In the meantime, heat a pan with 2 tablespoons of oil and sauté the vegetables in it, season with salt and pepper and chilli. Add the katjap and sweet chilli sauce, mix, then add the cooked rice and let it steep on a gentle cycle.
4. Remove the cooked cougette from the rice water and rinse under cold water. Put aside.

preparing the sauce

1. Melt 30gr butter in a small saucepan and simmer the dissolved pulp of the cougette with the seeds, fill up with 100ml cream, simmer gently.
2. In the meantime, melt sweet chilli butter in another pan and bake the Schallotte in it until brown and season with salt, pepper, chilli and nutmeg.
3. Puree the cream of the steamed inner workings of the cougette and pass through a sieve, add the browned shallot and 1 tablespoon of tandori paste, stir in well and let it simmer gently.

Final phase

1. Heat the cougette in the microwave and then fill it with the steamed vegetable and rice mix. Put it on the plate as a decoration and pour the sauce over it.

TIP

1. This Rz goes well with all types of meat and also with fish, but it is also very tasty without meat and fish. As a drink I would serve a Riesling. But that is up to you because it is, as always with me, a question of taste. Have fun cooking and enjoying your Hoci