Recipe of the Week: Fish With a Crispy Potato Crust and Roasted Pumpkin

What a delicious dish - I dare to say that this was MUCH better than most meals in the restaurants....unless they have a Michelin star ;-).

A tad tricky with the potato crust - but you can do it! 

A wonderful mix of flavours with the extra twist with some horse radish on the fish underneath the crust. 

The creamy parsley sauce just complements the great meal, which takes max. 45 minutes to prepare.

This is what you need (for 2 portions)

• 1 onion
• 1 spoon of ghee
• ½ spoon of flour
• 100 ml vegetable broth
• 100 ml cream
• 2 spoons of parsley
• 400 g Hokkaido pumpkin
• 2 spoons of butter
• a tad of water
• Salt, pepper, a tad of cardamom
• 170 – 200 g of potatoes
• 300 g fish
• 2 spoons of horse radish
• ghee

How to prepare it:

1.      Peel the onions and dice them, melt the ghee in a pot and braise the onions

2.      Add the flour, stir well, then add the broth and the cream and let it simmer for about 3-4 minutes.

3.      Meanwhile chop the parsley and then add it to the sauce – put it aside for now.

4.      Deseed the pumpkin and cut it into slices.

5.      Melt the butter in a pan (medium heat), add the pumpkin and fry it in the butter. Add a tad of water, salt and cardamom and keep cooking them with the top on (about 10 minutes)

6.      Meanwhile peel the potatoes, grate them coarsely and season them with salt and pepper

7.      Cut the fish into 4 even pieces and spread the horse radish on the fish

8.      Put the potatoes on top of the fish, press it on top carefully

9.      Melt some ghee in a pan and add the fish with the potato side down and let it fry for approximately 5 minutes (medium heat).

10.   Turn the fish VERY carefully (so that the potato crust does not come off) and roast for another 2-3 minutes

11.   Serve the fish with the pumpkin and the sauce

My verdict: One of the greatest dishes this year. What a great combination – and the horse radish is JUST the right twist, so does the cardamom for the pumpkin. Absolutely delicious.

Extra Tip: Alternatively you can also use sweet potatoes for the crust – or if you had enough pumpkin for this season, use some brussels sprouts or broccoli as vegetables for this wonderful dish

 ENJOY