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Pike perch fillet with three kinds of pumpkin

40 minutes

Mittel

4 people

An autumnal treat: This recipe is a wonderful combination of tender pike perch fillet, creamy Hokkaido pumpkin puree and crispy pumpkin seeds. The basis of this dish is homemade pumpkin puree, which is refined with ginger and lemon peel. The pumpkin wedges provide a pleasant texture and roasted aroma, while the roasted pumpkin seeds provide the necessary crunch and a slightly nutty note. The pike perch is fried on the skin until crispy and golden and then served with the creamy pumpkin puree. In this recipe, the flavors of the juicy and delicate pike perch combine perfectly with the sweetness and spice of the Hokkaido pumpkin:

Ingredients

  • 2 zander fillets, 250 g each
  • 1 small organic Hokkaido pumpkin
  • 3 tbsp olive oil
  • 1 large floury potato
  • 100 ml whole milk
  • 40 g butter
  • 2 tbsp pumpkin seeds
  • 1 small piece of ginger
  • 1 organic lemon juice and zest
  • Salt and freshly ground pepper
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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. It is best to let the pike perch fillets thaw in the refrigerator overnight . Then rinse with cold water and pat dry.

  2. Bring approx. 2.5 liters of water to the boil in a pot. Add one half of the washed and seeded organic Hokkaido pumpkin and the potato and cook until soft.
  3. Meanwhile, cut the other half of the pumpkin into wedges and fry them in a pan with olive oil until they are slightly soft and have taken on roasted aromas.
  4. Carefully toast the pumpkin seeds in a non-stick pan, then chop and set aside.
  5. Drain the cooked potato and pumpkin and return them to the pot. Add half the butter and the milk and season with grated ginger, a little lemon zest, salt and pepper. Mash the whole thing into a fine puree using a potato press or masher.
  6. Fry the pike perch fillets in a coated pan, first on the skin side for 3-5 minutes to get a crispy skin.
  7. They should then be turned over and cooked for another 3 minutes until done, depending on the thickness of the fillets. It is important that the fish is not too cold when frying. It is therefore advisable to bring it to room temperature and take it out of the refrigerator in good time before preparing it.
  8. Add the remaining butter to the pike perch fillets and season lightly with salt. Arrange the fried pumpkin wedges on a plate, place the fish on top and pour the puree on top using a piping bag. Garnish with the roasted pumpkin seeds and serve.

The recipe also goes very well with our sea bass fillet .

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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