Char Filet with Blue Ballet Pumpkin and Broccoli

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.

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