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Baked Pumpkin with Pollack Fillet Müllerin

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Baked Pumpkin with Pollack Fillet Müllerin

The perfect baked pumpkin with pollack fillet müllerin recipe with a picture and simple step-by-step instructions.

  • 2 Pollack fillets “Müllerin”
  • 500 g Hokkaido pumpkin
  • Sea salt, olive oil
  • 2 Boiled beetroot
  • 2 Artichokes cooked
  • Lemon juice, salt, pepper
  • 2 Spring onions
  1. Cut the pumpkin (with skin, without seeds) into 0.5 cm thick slices, place in a large baking dish, sprinkle with sea salt and drizzle with a little olive oil. Cook in a preheated oven at 180 degrees for 20 minutes.
  1. Fry the fish fillet in the pan for approx. 4 minutes on each side until crispy. Slice the beetroot, cut the onions into thin rings, quarter the artichokes. Season everything to taste with salt, pepper, lemon juice and a little oil
  1. Serve the pumpkin with the fish fillet and salad.
Dinner
European
baked pumpkin with pollack fillet müllerin

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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