Pumpkin Chutney with Poached Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the chutney
- 400 grams Crookneck pumpkin
- 2 Tomatoes
- 2 shallots
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 red chili pepper
- 2 Tbsps sunflower oil
- 50 milliliters White vinegar
- 100 milliliters dry white wine
- 50 grams brown sugar
- 2 cloves
- 2 fresh bay leaves
- ½ Cinnamon stick
- salt
- For the salmon
- 4 Salmon (140 grams each)
- 200 milliliters dry white wine
- salt
- ½ tsp Juniper berries
- 2 stalks Leeks
- 1 Tbsp butter
- peppers
Preparation steps
For the chutney, cut the pumpkin into small cubes. Blanch and peel the tomatoes, quarter, core and also cut into small cubes. Peel and finely chop the shallots, garlic and ginger.
Rinse and trim the chile pepper and also finely chop.
Sauté the pepper with the pumpkin, shallots, ginger and garlic in some oil for 2-3 minutes, until translucent. Deglaze with the vinegar and white wine. Add the sugar, the diced tomatoes, the cloves, bay leaves and cinnamon stick and simmer for about 20 minutes until it begins to thicken, stirring occasionally. If necessary add a little extra water. Finally, season with salt.
For the salmon, rinse the fish and pat dry. Boil the wine with 100 ml of water (approximately 1/2 cup) and season with salt, pepper and juniper berries. Place the salmon in the liquid and poach for about 10 minutes over low heat (about 80°C / approximately 175ºF).
Halve the leeks lengthwise, trim, rinse and cut into strips. Sauté in some butter for 4-5 minutes until translucent. Add the thyme and season with salt and pepper.
Lift the salmon from the marinade and break apart into flakes. Serve with the chutney and leeks.
