Royal gilthead with pumpkin cabbage and rosemary potatoes

Name: Royal gilthead with pumpkin cabbage and rosemary potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 700 g Pumpkin (e.g. butternut or nutmeg pumpkin); 7-10 Tbsp Salt; 500 g small potatoes (e.g. Bamberg croissants, la ratte potatoes or triplets); 6-7 TABLESPOONS Olive oil; 1 red pepper; 30-40 g fresh ginger; 2 Garlic cloves; 100 g Gingerbread without chocolate or honey cake; 10 small twigs of fresh rosemary; 1 TABLESPOON liquid honey; 6 (approx. 700 g) ready-to-cook fillets of gilthead with skin; 3 TABLESPOONS Flour for dusting; 50 g Butter; 200 g Fresh cream; 1/2 TEASPOON Gingerbread spice; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

700 g Pumpkin (e.g. butternut or nutmeg pumpkin)
7-10 Tbsp Salt
500 g small potatoes (e.g. Bamberg croissants, la ratte potatoes or triplets)
6-7 TABLESPOONS Olive oil
1 red pepper
30-40 g fresh ginger
2 Garlic cloves
100 g Gingerbread without chocolate or honey cake
10 small twigs of fresh rosemary
1 TABLESPOON liquid honey
6 (approx. 700 g) ready-to-cook fillets of gilthead with skin
3 TABLESPOONS Flour for dusting
50 g Butter
200 g Fresh cream
1/2 TEASPOON Gingerbread spice
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice

Directions

1
Halve or quarter the pumpkin, remove the seeds and cut off the skin. Weigh 500 g pumpkin, grate roughly and salt lightly. Cover and set aside for about 30 minutes. Wash the potatoes well, cut them in half lengthwise and place them on a baking tray with the cut surface facing upwards. Brush with approx. 4 tablespoons of olive oil, sprinkle with salt and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-35 minutes. In the meantime clean, wash and dice the peppers.
2
Peel ginger and garlic and dice very finely. Dice gingerbread or honey cake as well. Wash the rosemary, shake dry and pluck half of it into pieces. Remove the remaining rosemary needles and cut finely. 10 minutes before the end of the cooking time, sprinkle 3/4 of the plucked rosemary on the potatoes. Wrap the pumpkin in a tea towel and squeeze the liquid well and collect it. Heat 2-3 tablespoons of oil in a wide saucepan. Sauté peppers, ginger, half of the garlic and chopped rosemary in it. Add honey and pumpkin and continue steaming at low heat for about 8 minutes (possibly add some of the liquid that has been removed??). Stir from time to time. At the same time, wash the gilthead fillets, dab dry and cut in half. Dust skin side with flour. Heat 30 g butter in a large pan and fry the fillets on the skin side at medium heat for 3-5 minutes.
3
Add honey and pumpkin and continue steaming at low heat for about 8 minutes (possibly add some of the liquid that has been removed??). Stir from time to time. At the same time, wash the gilthead fillets, dab dry and cut in half. Dust skin side with flour. Heat 30 g butter in a large pan and fry the fillets on the skin side at medium heat for 3-5 minutes. Add 20 g butter, remaining garlic and plucked rosemary, turn the fish fillets and fry them for 1-2 minutes. Stir honey cake and crème fraiche into the pumpkin cabbage and season with gingerbread spice, salt, pepper and lemon juice. Season the fish fillets with salt and pepper and arrange them on plates together with the rosemary potatoes and the pumpkin cabbage