Cod with Hokkaido carrot cream

Ingredients for 4 servings:

• 10 carrots
• 30 g sugar
• 800 ml broth
• 1 pumpkin(s) (Hokkaido)
• 2 tbsp paprika powder
• 2 tsp salt
• 2 tbsp tomato paste
• 2 tsp curry powder
• 2 shallots
• some pepper, dried
• 300 ml sour cream
• 70 g butter
• 50 ml olive oil
• 1 lemon(s), unsprayed
• 1 clove(s) garlic
• 2 large cod fillets or other fish
• possibly pine nuts
• possibly pumpkin seeds
• e.g. milk
• n. B. herbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

exciting combination!

Peel the carrots and chop into large pieces. Caramelize the sugar in the pan. Once it’s melted, add the carrots, toss briefly, and then deglaze with the stock. Wash the pumpkin, remove the stems, slice, and remove the seeds. Also chop into large pieces, reserving a few nice pieces (for decoration, about 5 per plate). Add the remaining pieces to the carrots. Add the paprika, salt (depending on the seasoning of the stock), tomato paste, and curry powder. Finely dice the shallots and add them as well. Simmer for about 20 minutes, stirring occasionally. When the ingredients are soft enough, blend everything thoroughly and add the sour cream. If the blender is powerful enough, some pine seeds and pumpkin seeds also work well. Blend again vigorously. The cream should now be nice and smooth, but not too runny. Continue simmering in a saucepan. The more liquid evaporates, the thicker the purée will be. Add more milk if necessary. Melt the butter in a pan and cook the pumpkin pieces for decoration. Depending on the ripeness of the pumpkin, this will take between 5 and 20 minutes; just taste the pumpkin halfway through. Heat the olive oil in a pan over medium heat. Slice the lemon and add it to the pan. Crush the garlic and add it too. Halve the fillets, check for bones, and coat with flour. Once the pan is hot and the lemons have lost some of their juice, add the fillets. Fry for 3-5 minutes on each side, placing a few lemon slices on top to allow the juices to soak in. If you like, you can add some fish herbs. Place the fillets on the warmed plates, garnish with a lemon slice, add the cream and scatter the Hokkaido pieces around the edge.