Cod and Hokkaido gratin

Ingredients for 2 servings:

• 300 g cod fillet(s)
• 260 g Hokkaido pumpkin(s), pitted
• 150 g zucchini
• 70 g peas, frozen
• ½ tbsp olive oil
• 3 tbsp vegetable broth
• salt and pepper
• lemon juice
• 1 tbsp butter
• 1 tbsp flour
• 50 ml dry white wine
• 50 ml vegetable stock
• 70 ml cream
• 1 egg yolk
• 2 tbsp carrot(s), grated

Instructions

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

also very tasty with other fish

Cut the pumpkin and zucchini into small 8 mm cubes. Grease a baking dish with olive oil. Add the pumpkin, zucchini, and peas and season with salt, pepper, and a little lemon juice. Drizzle with the vegetable stock and place the baking dish in a preheated oven at 180°C for 15 minutes. Heat the butter in a saucepan until foaming, then sauté the flour while stirring. Remove the pan from the heat, deglaze with the wine, add the stock, and half of the cream. Bring to a boil, stirring constantly, and simmer for 4 minutes. Whisk the remaining cream with the egg yolk. Stir into the sauce without boiling. Sprinkle in the carrots, season the sauce with salt, pepper, and lemon juice. After 15 minutes, remove the baking dish from the oven, place the cod fillets on top of the vegetables, and pour the sauce over them. Bake the gratin in the oven at 200°C for approximately 15 minutes, depending on the desired browning. Serve with parsley or chive potatoes, if desired.