Summary

Ingredients

• 300 g cod fillet (s)
• 4 tablespoon olive oil
• 2 sprigs thyme
• 60 g onion (s), chopped
• 200 g pumpkin meat (butternut or Hokkaido), diced
• 1 teaspoon curry powder
• 2 tablespoon water
• 60 ml heavy cream
• 1 teaspoon chive rolls
• salt and pepper

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Instructions

1. Place the fish fillets in a baking dish, season with salt, pepper, drizzle with a little oil and place the sprigs of thyme on top. Cook in a hot oven at 180 ° C top / bottom heat for 15 minutes.
2. Heat the remaining oil in a saucepan, sweat the onion in it, add the pumpkin, season with pepper, curry and salt. Add the water and cover the pumpkin flesh for 13-16 minutes over a medium heat.
3. Mix in the cream, simmer for 2 minutes, then puree with the blender and season the pumpkin cream if necessary.
4. Scoop a “lake of cream” onto a well-warmed plate, place 1 - 2 fish fillets in it and sprinkle with chives.
5. Mashed potatoes or rice go particularly well with this.