Cut the onion into cubes - halve the hokaido pumpkin and remove the seeds - then cut the pumpkin into wedges - halve the lemongrass and squeeze a little with the ironing tool
Roast the onion in hot oil - roast the garam masala and curry - add the pumpkin wedges and roast - add the lemongrass - now add the vegetable stock and cook covered until the pumpkin is soft
then take out the lemongrass - puree with the blender and pass through a sieve to get the last lemongrass threads out
Press 1cm of ginger through the garlic press - add mascarpone, noily prat and coconut milk - season to taste again - then thicken a little with maizena (or moonamine)
serve and decorate
Carefully drill a hole in a piece of smoked trout (I misused the corkscrew - grin) - then put the smoked fish on a lemongrass stick and place over the plate - a little black sesame in the middle of the plate
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.