Pumpkin and Salmon in Dill Mustard Sauce

Summary

Ingredients

• 400 g pumpkin meat, peeled and diced (about 1 - 1.5 cm)
• 250 g salmon fillet (s), diced (1 cm)
• 3 lime (s) (2 squeezed, 1 extra), alternatively lemons (then 1 + 1)
• 2 onions)
• 1 clove garlic
• 1 shot white wine or Noilly Prat
• broth, fish stock or similar
• 75 ml sour cream
• 2 teaspoons mustard, Dijon
• 2 teaspoons mustard, sweet
• 0.5 ½ bunch dill
• salt and pepper
• olive oil

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Instructions

1. Drizzle the pumpkin cubes with lime juice, as well as the salmon cubes. Mix the sour cream, mustard, dill and a little lime juice. Peel and fillet the rest of the lime (including the white skin), chop the fillets as desired.
2. Peel the onions, cut eighths lengthways and fry them in a little olive oil in a pan that is not too small. Add the pumpkin cubes and thinly sliced garlic and cook for a few minutes. Salt and pepper.
3. Deglaze with Noilly Prat or white wine [if you like: add a little broth and let it boil down - depending on how soft you want the onions and pumpkin].
4. Add the salmon cubes and cook for a few minutes, stirring very carefully every now and then.
5. Pour sour cream sauce and lime fillets over the pan, mix carefully and season to taste.
6. Baguette and a green salad go well with this.