Bake the gourmet fillet in the preheated oven (here 200 ° C / 35 minutes) until golden brown, remove and cut in half.

Quarter the pumpkin, remove the core with a spoon, peel with a peeler, first cut into slices and then into cubes. Peel, wash and dice the potatoes. Peel onion and chop finely. Put everything (pumpkin cubes, potato cubes and onion cubes) in a saucepan, fill with water until everything is covered and cook with salt (1 teaspoon), ground turmeric (1 teaspoon) and instant vegetable stock (1 teaspoon) for about 20 minutes. Pour through a kitchen sieve, return to the hot saucepan and sprinkle with cooking cream (4 tbsp), butter (2 tbsp), 8 frozen herbs (2 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) with the potato masher well work / pound through.

Divide the gourmet fillet on 2 plates, add the Hokkaido pumpkin-mashed potatoes and garnish with a slice of lemon and half a mini cherry rice tomato each, serve.