Summary

Ingredients

• 300 g cod fillet (s)
• 260 g Hokkaido pumpkin (se), pitted
• 150 g zucchini
• 70 g peas, frozen
• 0.5 tablespoon ½ olive oil
• 3 tablespoon vegetable broth
• salt and pepper
• Lemon juice

For the sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 50 ml white wine, dry
• 50 ml vegetable stock
• 70 ml heavy cream
• 1 egg yolk
• 2 tablespoon carrot (s), grated

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Instructions

1. Cut the pumpkin and zucchini into small 8 mm cubes. Coat a baking dish with olive oil. Mix in the pumpkin, zucchini and peas and season with salt, pepper and a little lemon juice. Drizzle with the vegetable stock and place the casserole dish in the preheated oven at 180 ° C for 15 minutes.
2. Heat the butter in a saucepan to froth up, sweat the flour in it while stirring. Remove the saucepan from the heat, deglaze with wine, pour in the broth and half of the cream. Bring to the boil, stirring constantly, and simmer for 4 minutes. Whisk the rest of the cream with the egg yolk. Stir into the sauce without boiling. Scatter the carrots and season the sauce with salt, pepper and lemon juice.
3. After 15 minutes, lift the casserole dish out of the oven, place the cod fillets on top of the vegetables and pour the sauce over them. Bake the gratin in the oven for approx. 15 minutes at 200 ° C, depending on the desired browning.
4. Serve with parsley or chives potatoes.