Pumpkin espuma with tuna

Ingredients for 6 servings:

• 300 g pumpkin(s), peeled and pitted weighed
• 300 ml vegetable stock
• 1 pinch(s) of pepper
• 1 dashes lemon juice
• 200 ml full cream
• 1 sprig(s) dill or coriander
• ¼ cucumber(s)
• 300 g tuna
• n. B. fish spice
• 1 dash of soy sauce
• 15 g fat for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

autumnal starter, makes about 6 glasses of 150 ml each

You will need 6 150ml jars to serve. Peel and deseed the pumpkin, cut into cubes, and cook in the vegetable stock for about 30 minutes until very soft. Strain the pumpkin and stock through a fine sieve and season with pepper and lemon juice. Mix this mixture with the heavy cream, pour into the cream churner, and insert the cartridge. Peel the cucumber and use the cutter to scoop out 3 small balls per person for garnish. Cut the tuna into small slices, season with fish seasoning to taste, place in the soy sauce, and let stand for one hour. Heat the fat and briefly fry the tuna slices for 1 minute on each side. Before pouring the mixture into the jars, shake the cream churner 8-10 times, then pour the espuma into the jars and garnish with some dill. Decorate with the cucumber balls and arrange the fried tuna slices attractively on the plates.