1 hokkaido pumpkin
1 l carrot juice
50 g butter
2 tbsp lemon oil
300 g soya beans, blanched
2 tbsp sesame oil
300 g lumpfish roe
1 pack of ghoa cress or ordinary cress
20 pcs. long thin or round crispbread
Salt and pepper
Peel, cut open the pumpkin and scrape out the seeds. Cut one half into rough pieces and steam in a covered pan in carrot juice for about 1 hour. Sieve out the juice and mix the pumpkin with butter to form a smooth purée. Add a little carrot juice if it seems too thick. Season with salt and pepper to taste. Fill up a piping bag with the purée and keep it warm.
Cut the other half of the pumpkin into small cubes and turn them in lemon oil, salt and pepper.
Turn the blanched beans in sesame oil, salt and pepper.
Arrange the roe on the crispbread with soya beans, pumpkin and ghoa cress/cress.