FISCHFILET   auf  KÜRBISCREME

Fish on Pumpkin Cream

600 g fish fillets
1.2 kg butternut pumpkin
100 g walnuts (chopped)
3 tablespoons parsley (chopped)
Juice of one lime
1 onion
50 ml of soup (cube)
20 ml white wine
Cumin (grounded), nutmeg
salt, pepper, olive oil
 

 

Peel pumpkin, remove seeds and cut into 1 cm cubes. Chop onion finely and saute in oil until translucent.
Add pumpkin and sauté briefly. Season with salt, pepper, nutmeg and cumin. Deglaze with white wine and pour in the soup. Cook slowly until tender, mash with a hand blender and season with a dash of olive oil.
Season fish fillets with salt and pepper and fry on both sides.
Sauté walnuts lightly with season to taste with salt, parsley and lime juice.
Serve fish with pumpkin cream and nuts.

  
   
     
 

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