INGREDIENTS

(serves four)

For the beurre blanc
40g shallots chopped fine
300ml dry white wine
300ml fish stock
300g double cream
50-60g butter
Salt
Few drops lemon juice

For the garnish
500g pommes parisienne browned in butter
80ml roasted pumpkin seed oil
60g roasted pumpkin seeds
4 sprigs dill

For the fish
500g salmon trout or trout
5 litres water
2 onion rings
1 small carrot cut
1 bay leaf
6 peppercorns
1 chervil stem
Salt

For the pumpkin
500g pumpkin peeled
60g onion finely chopped
2g garlic finely chopped
1g caraway seeds
2g paprika
30ml sour cream
10g butter
Salt

METHOD

Fillet the fish and poach in all the ingredients. Set aside.

Sauté shallots in one-third of the butter. Add wine and stock and reduce by half. Add double cream and reduce again. Whisk in remaining butter season with lemon juice and salt.

Cut pumpkin into fine slices. Sauté onion in butter and add all ingredients. Cook for no more than two minutes cover and set aside.

To assemble the dish arrange pumpkin in centre of hot plate put fish on top and garnish with dill. Surround fish with sauce arrange potatoes clockwise. Pour a necklace of pumpkin seed oil around sprinkle roasted pumpkin seeds over fish.