Pumpkin ragout with plaice fillet

Ingredients for 4 servings:

• 400 g Hokkaido pumpkin(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 1 small piece(s) of ginger
• 50 ml white wine
• 100 ml cream
• e.g. salt and pepper
• nutmeg
• e.g. honey or sugar
• 1 sprig(s) of celery
• 6 tomatoes, dried
• 4 plaice fillets, approx. 150 g each
• salt and pepper
• some flour for turning
• some butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the pumpkin ragout, cut the pumpkin into small cubes. Peel the onion and garlic and chop very finely. Peel and grate the ginger. Sauté the onion and garlic with a large tablespoon of butter. Add the pumpkin and sauté briefly. Deglaze with the white wine and pour in the cream. Simmer briefly until the pumpkin is soft. Season the ragout with salt, pepper, and grated nutmeg, along with a little honey and sugar if desired. Wash the parsley, shake dry, and chop finely. Cut the tomatoes into strips and fold them into the ragout with the parsley. For the fish, season the fish fillets with salt and pepper and coat them in flour. Fry in a large pan in plenty of butter for about three minutes on each side, until translucent, turning several times during cooking. Serve with the pumpkin ragout.