For the char filet with Blue Ballet pumpkin and broccoli, wash the pumpkin, cut in half, remove the seeds and cut into wedges. Rub 1/3 of the pumpkin wedges with olive oil and bake in the oven at 185 °C for about 20 minutes to make pumpkin fries, then season with salt and pepper.
Peel the broccoli stalks and cut into slices about 5 mm thick. Steam with the remaining squash and broccoli florets in the steamer for about 10 minutes.
Puree half of the steamed pumpkin with whipping cream, turmeric, salt and pepper in a blender. Sauté char fillets and remaining broccoli trimmings in a grill pan with a little olive oil – first slowly fry the fish from the skin side and then turn only briefly, then sprinkle with freshly squeezed lemon juice and season with salt.
Preparation Tip:
Serve potatoes with the char filet with blue ballet squash and broccoli as desired, or enjoy without any other side dish.