Pumpkin on sauce and zander fillet

Ingredients for 2 servings:

• 2 pike-perch fillets
• some salt and pepper
• some lemon juice
• some flour
• 1 tbsp oil, for frying
• 1 tsp butter
• 1 small white onion
• ½ red bell pepper(s)
• 1 tbsp butter
• 130 ml vegetable stock, hot
• 70 ml cream
• 1 tsp curry powder
• 600 g Hokkaido pumpkin(s)
• 1 tbsp olive oil
• 2 pinches of salt
• some pepper
• 1 tsp lemon juice
• 2 tsp spice mix of oregano, parsley, curry

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Clean the pumpkin, halve it, remove the seeds, and cut it into equal, 1.5 cm thick slices. Mix together the oil, salt, pepper, and lemon juice and brush the slices with the oil. Place the pumpkin pieces on a non-stick baking sheet and bake in a preheated oven at 175°C (top/bottom heat) for 15 minutes. Then sprinkle with the spice mix and bake for another 8 minutes. Chop the onion and dice the bell pepper. Melt the butter and sauté the onion until translucent, add the bell pepper, and cook for 10 minutes. Add the vegetable stock and puree everything with a hand blender. Sprinkle in the curry powder and simmer for 10 minutes. Stir in the cream and season with salt and pepper. Rinse the zander fillets, dry them, make 3-4 diagonal cuts in the skin, drizzle with lemon juice, season with salt and pepper, and coat in flour. Fry the fillets skin-side down in hot oil with butter for 4 minutes, then turn and fry for 3 minutes. Place the fish on warmed plates and arrange the pumpkin slices in the sauce.