Pumpkin – Fish – Towers

Ingredients for 4 servings:

• 700 g pumpkin(s)
• 1 tbsp butter
• 1 shallot(s)
• 1 tsp cane sugar
• 100 ml vegetable stock
• 3 tbsp orange juice
• 1 tbsp syrup (orange)
• 16 sage leaves (small leaves)
• 600 g fish fillet(s)
• Salt
• pepper
• Vegetable oil or butter for frying

Instructions

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

Peel the pumpkin and cut into 8 large slices, each approximately 5 mm thick. Remove the seeds and cover and refrigerate approximately 500 g. Dice the remainder (approx. 100 g). Heat the butter. Peel and finely chop the shallot, and sauté it. Add the pumpkin cubes and brown sugar and sauté for approximately 5 minutes. Pour in the vegetable stock and bring to a boil. Then reduce the heat and simmer the pumpkin, covered, for approximately 10 minutes until soft. Puree and pass through a sieve. Return to the pan. Add the orange juice and orange syrup. Bring back to a boil, reduce the heat, and then simmer for approximately 5 minutes. Season the sauce to taste and set aside, covered. Preheat the oven to 60°C and preheat plates in it. Cut the pumpkin slices into triangles. Heat a little vegetable oil or cooking fat in a non-stick frying pan. Fry the pumpkin slices in batches for about 6 minutes until golden brown, then season with salt and pepper. Remove and cover and keep warm. Wipe the pan clean with kitchen paper. Heat more oil or cooking fat in the same pan. Add the sage leaves and fry until crispy, then drain on kitchen paper. Season the fish with salt and fry in batches in the same frying pan for about 2 minutes on each side. Remove and keep warm. To serve, heat the sauce until hot. Spoon a little of the sauce onto the warmed plates. Layer the pumpkin and fish alternately on top of each other and garnish with the sage leaves. Serve with the remaining sauce on the side. Tip: The sauce can also be made 1 day in advance and stored in the refrigerator.