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Butter Poached Bug with Pumpkin Salad
Recipe by Emelia Jackson
This aromatic vanilla butter poached bug is served on top of fresh creme friache, with pumpkin prepared two ways and blanched natives.
- Steps
- Ingredients
Ingredients
Pickled Pumpkin
Roasted Pumpkin
Vanilla Poached Bugs
Creme Fraiche
To Serve
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Steps
- For the Pickled Pumpkin, place ingredients into a bowl and mix together. Set aside.
- For the Roasted Pumpkin, heat butter in a large frypan over medium heat. Add the pumpkin and cook until golden brown on both sides.
- For the Vanilla Poached Bugs, bring a large saucepan of water to the boil. Add the bugs and cook for 1 minute. Transfer to an ice bath to cool.
- Using scissors, cut either side of the belly and remove tail meat in one piece. Devein and set the meat aside. Reserve bug heads for later use.
- Place the butter and vanilla beans and pod into a medium saucepan over low heat and allow to melt and foam. Add the bug tail meat and baste with butter until just cooked through. Set aside to rest.
- For the Creme Fraiche, place ingredients into a bowl and mix together. Set aside.
- To serve, spoon a tablespoon of the creme onto each serving plate. Top each with two pieces of roasted pumpkin and a torn bug tail. Add the pickled pumpkin and blanched natives. Season and serve.
