Whole salmon trout or wild salmon on a bed of pumpkin from the oven

Ingredients for 4 servings:

• 1 salmon trout or wild salmon, whole, approx. 1 kg
• 1 m.-large Hokkaido pumpkin(s)
• some potatoes, waxy
• 1 large onion(s)
• 1 lemon(s), untreated
• 2 sprigs of thyme or dill
• 3 tbsp olive oil
• 1 clove(s) garlic
• salt and pepper

Instructions

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

little effort, delicious feast with great effect

Dice the pumpkin and peeled potatoes (amount depending on your appetite). Cut the pumpkin into cubes, about 3 x 3 cm, and the potatoes about half the size. Peel the onions and cut them into quarters or sixths. In a bowl, add the olive oil, finely diced or crushed garlic, salt, and pepper, then add the pumpkin, potatoes, and onions and mix. Then transfer the mixture to a baking sheet lined with parchment paper. Don’t pour it out, as any oil that doesn’t stick to the vegetables will stay in the bowl. Wash the salmon trout, pat it dry, and season with salt. Place the washed herb sprigs inside the fish belly and cover with lemon slices, securing them with wooden toothpicks. Place the fish on top of the vegetables and brush the outside with the remaining seasoning oil. Place the tray in the preheated oven at 200°C (top/bottom heat). 1 kg of fish needs about 1 hour, and the vegetables will be cooked through by then. Rule of thumb: 15 minutes per 250g – but for smaller fish, cut the vegetables smaller! Then place the tray on the table as is – it looks sensational and tastes great, and it doesn’t really take much work. Serve with a cool, dry white wine and a fresh salad, such as a simple, no-nonsense tomato salad.