John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 1 small leek(s)
- 3 tbsp oil
- 200 g pumpkin flesh, prepared
- salt and pepper
- Lemon pepper
- 100 ml crème fraîche
- 50 g cheese (Gouda or Emmental)
- 4 salmon steaks (150 g each)
- 1 lemon(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
a pumpkin crust that can also be a filling
For the pumpkin crust, finely chop the onion, cut the leek into half rings, and sauté both together in oil for about 3 minutes. Coarsely grate the deseeded pumpkin using a vegetable grater and sauté with the onion and leek over low heat for another 5 minutes. Remove the vegetables from the heat, season with salt, pepper, and lemon pepper (or grated lemon zest), and let cool for at least 10 minutes. Mix with the crème fraîche and grated cheese. Wash the salmon steaks, pat dry, and rub with lemon juice, then season with salt and pepper. Place the salmon steaks in an ovenproof dish and spread with the pumpkin mixture. Bake in a preheated oven at 180°C (top/bottom heat) (160°C (fan oven)) for about 20 minutes. If the vegetables or pumpkin do release a lot of water, thicken it with a little cornstarch. Alternatively, you can place the grated pumpkin in a colander to drain before it cools. This pumpkin mixture is not only suitable for gratinating, but also makes a great stuffing for trout roasted in aluminum foil in the oven.
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