John Myers
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Pumpkin Wedges, Pikeperch …
The perfect pumpkin wedges, pikeperch … recipe with a picture and simple step-by-step instructions.
Pumpkin wedges,
- 140 g Hokkaido pumpkin
- 1 tablespoon Oil
- 1 tablespoon Butter
- Salt
- Ground pepper white
- 1 tablespoon Acacia honey
Pikeperch …
- 2 Frozen pikeperch fillets
- Lemon juice
- Pepper and salt
- Some semolina
- 1 tablespoon Oil
- 1 tablespoon Butter
… and mashed potatoes …
- 130 g Potatoes
- Salt
- Some Milk
- 0,5 teaspoon Butter
- Nutmeg
Serving
- Basil
Pumpkin wedges,
- Wash and dry the pumpkin thoroughly. Clean and remove the seeds. Cut into approx. 1 cm thick slices. Heat the oil with butter in a pan. Fry the pumpkin wedges on both sides for about 4 minutes. Season with salt and pepper. Remove excess fat on paper towels.
- Bring the honey to the boil in a pan. Swirl the pumpkin wedges in it and caramelize lightly.
Pikeperch …
- Let the fish thaw, rinse under cold water and dry with kitchen paper. Drizzle with lemon juice. Season with pepper and salt. Sprinkle the skin side with a little semolina.
- Heat the oil and butter in a pan. Fry the fish on the skin side for about 3 minutes until it is crispy. Turn and fry for half a minute on the other side.
… und Kartoffelpüree …
- Peel, wash and dice the potatoes. Cook in salted boiling water. Pouring off. Puree with a little warm milk and butter. Season with nutmeg.
Serving
- Arrange the pumpkin wedges along with pikeperch and mashed potatoes on a plate as you wish. Garnish with basil.
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