Here was a new experiment that turned out to be a disaster. I blame my lack of experiment and I am sure that you will do better if you know this vegetable!
The pattypan squash is a vegetable that has become rarer in the supermarkets. I got mine from my aunt. I was told it tastes like artichoke, but I didn’t find this taste.
My patisson had a really hard skin, I couldn’t peel it, and of cours it didn’t blend well either. What I also didn’t know is that you mustn’t salt it a lot. So I was disappointed with the result, but that can happen when you experiment new ingredients! It can’t always go right the first time.
1 small pattypan squash
75 g Philadelphia
1 small white onion
1 teaspoon parsley
1/2 teaspoon dill
Cook the pattypan squash for 10 min into boiling water, peel it and cut it in dices.
Blend the pattypan squash with the Philadelphia, the parsley and the dill. Make a puree. Pour in verrines. Decorate with the trout.