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Wash, peel and dice potatoes. Halve squash, remove the
seeds and dice the flesh.
Simmer potato- and pumpkin pieces about 25 minutes in salted water until
tender.
Roast pumpkin seeds in a dry frying pan, take out, let cool and chop
coarsely.
Season fish fillets with salt and pepper, turn in flour and fry on both
sides.
Heat the milk and butter. Drain the pumpkin and potatoes, pour in milk
and mash coarsely. Season to taste with
salt and nutmeg. Arrange puree on plates, place fish filets upon
sprinkle with pumpkin seeds.
Drizzle the puree with pumpkin seed oil. |
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