John Myers
Ingredients for 2 servings:
- 400 g pumpkin flesh, peeled and diced (approx. 1 – 1.5 cm)
- 250 g salmon fillet(s), diced (1 cm)
- 3 limes (2 squeezed, 1 extra), alternatively lemons (then 1 + 1)
- 2 onions
- 1 garlic clove(s)
- 1 shot of white wine or Noilly Prat
- e.g. broth, fish stock or similar
- 75 ml sour cream
- 2 tsp Dijon mustard
- 2 tsp mustard, sweet
- ½ bunch of dill
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Drizzle the pumpkin cubes with lime juice, then the salmon cubes. Mix the sour cream, mustard, dill, and a little lime juice. Peel the remaining lime (including the white pith) and fillet it, then chop the fillets as desired. Peel the onions, cut them into eighths lengthwise, and fry them in a little olive oil in a fairly small pan. Add the pumpkin cubes and thinly sliced garlic and fry for a few minutes. Season with salt and pepper. Deglaze with Noilly Prat or white wine [if desired, add a little stock and reduce, depending on how soft you want the onions and pumpkin]. Add the salmon cubes and cook for a few minutes, stirring gently every now and then. Pour the sour cream sauce and lime fillets over the pan, mix gently, and season to taste. Serve with baguette and a green salad.
Facebook Comments