Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

METHOD:

For the Brown Butter-Shellfish Bouillon:
In a dehydrator set to 135ºF, lay onion, carrot, and scallions in even layers and dry them 12 to14 hours. In a pressure cooker, combine dried vegetables with dried porcinis, shiitakes, clams, scallops, 1 ounce kombu, and water. On the highest setting, pressure cook for 45 minutes. Allow pressure to dissipate naturally, strain through a fine mesh strainer. Season with soy sauce, rice vinegar, lemon juice, salt and white pepper.

For the Butternut Squash:
Heat the bath of an immersion circulator to 85ºC. Season squash with salt, white pepper, and sugar. Add squash and kombu to a vacuum bag and seal on the highest setting. Cook sous vide 55 minutes.

For the Melted Leeks:
In a high-sided sauce pot, melt butter and add the leeks. Using a microplane, zest the garlic into pot. Season with salt and pepper. On low heat, gently cook leeks until very soft, about 45 minutes. Once cooked, season with lemon juice. 

To Assemble and Serve:
Add butter to a high-sided pot, turn heat to high, and cook until it begins to brown. Pour in Shellfish Bouillon, lower heat, and gently warm sauce. Spoon Melted Leeks into flat bowls. With a ricer, rice Butternut Squash over Melted Leeks. Sprinkle Butternut Squash with squash seeds and the marjoram leaves. Whisk the Shellfish Bouillon and ladle it over the Butternut Squash.