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.