Pumpkin with White Fish

Name: Pumpkin with White Fish
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 cups Pumpkin (half thinly sliced, half diced); 1 shallot (finely chopped); 3 Tbsps butter; 0.25 cup dry white wine; 0.375 cup vegetable stock; 1 tsp Corn starch (mixed with some cold water); white wine vinegar; runny honey; 0.667 cup Perch fillet (skinned, ready to cook, diced); 2 Tbsps cream; 2 Tbsps fresh Fresh herbs (e. g. parsley, basil, thyme, chervil, dill, chives, chopped); lemon juice; 21 ozs Perch fillet (skinned, ready to cook, diced); 0.333 cup pressed Veal brawn; 1 slice Toast (halved lengthwise and horizontally); olive oil; 8 Lettuce

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

servings

For the pumpkin medley: 2 cups Pumpkin (half thinly sliced, half diced); 1 shallot (finely chopped); 3 Tbsps butter; ¼ cup dry white wine; ⅜ cup vegetable stock; 1 tsp Corn starch (mixed with some cold water); white wine vinegar; runny honey

For the fish: ⅔ cup Perch fillet (skinned, ready to cook, diced); 2 Tbsps cream; 2 Tbsps fresh Fresh herbs (e. g. parsley, basil, thyme, chervil, dill, chives, chopped); lemon juice; 21 ozs Perch fillet (skinned, ready to cook, diced); 0.333 cup pressed Veal brawn; 1 slice Toast (halved lengthwise and horizontally); olive oil

Plus: 8 Lettuce

How healthy are the main ingredients?

Pumpkin shallot honey olive oil

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Preparation steps

Cut flower shapes out of the sliced pumpkin.

Fry the shallot in a pot with 1 tbsp melted butter. Add the pumpkin flowers and cubes, fry for a few minutes and then add the wine and the stock. Simmer on a medium heat for around 8 min and then bind with cornflour mixture. Season with salt, ground black pepper, vinegar and honey.

Place the small fish fillet in container with a lid and freeze for around 30 min.

Puree the diced fish with the cream and the herbs and season with salt, ground black pepper and a dash of lemon juice.

Brush the fish with the marinade on the skinless side and top with the thinly sliced veal brawn. Spread with more of the marinade and top with half a slice of toast.

Heat 2 tbsp oil in a pan and fry on the toast side until golden brown. Season with salt and ground black pepper on the other side. Turn the fish and reduce the heat. Add the remaining butter to the pan and steep the fish for a few minutes.

Blanche four lettuce leaves in boiling salt water for around 1 minute. Remove from the water, quench with cold water, pat dry and cut into squares.

Remove the hard ribs from the remaining lettuce leaves and cut into thin strips. Arrange the lettuce squares on plate, add the lettuce strips and arrange one fish fillet on top with the bread facing upwards. Arrange the pumpkin decoratively around the edge and serve immediately.

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