Crispy Pumpkin Trout with Pumpkin Puree
Ingredients
- For the pumpkin puree
- 800 grams Pumpkin
- 200 milliliters milk
- 2 Tbsps butter
- salt
- cayenne pepper
- Orange juice
- For the fish
- 4 trout (each 150 grams)
- salt
- freshly ground peppers
- lemon juice
- 3 Tbsps Pastry flour
- 2 eggs
- 100 grams Pumpkin seed
- 3 Tbsps Canola oil
Preparation steps
For the pumpkin puree, cut pumpkin about 1 cm (approximately 1/2 inch) cubes and place in a steamer. Cook in the steamer for approximately 15 minutes, until tender. Remove about 4 tablespoons of pumpkin cubes and set aside. Melt butter with milk in a saucepan. Press pumpkin through a potato ricer into the saucepan and mix. Puree with a potato masher or an immersion blender and season with salt, cayenne pepper and orange juice to taste.
For the fish, rinse fish, pat dry and season with salt and pepper. Drizzle with lemon juice. Place flour on a plate. Whisk eggs in a shallow dish. Chop pumpkin seeds and sprinkle on another plate. Cover fish fillets in flour, pass through eggs, then coat with pumpkin seeds and press firmly. Heat oil in a pan and fry fish on each side for about 2 minutes.
Serve crispy trout on plates with the pumpkin puree. Serve garnished with reserved pumpkin cubes and some pumpkin seeds. Serve with salad if desired.
