21 August 2022

Fashion.at one pot recipe in time with pumpkin harvest season in Austria: Pumpkin puree with salmon

The pumpkin season in Austria begins at the end of August with the start of the harvest of the vegetable, which is rich in beta-carotene (vitamin A), vitamin B, iron and potassium. Fashion.at used a hokkaido pumpkin for a puree after a self-created recipe which was developed from standard recipes for the popular Styrian Pumpkin Cream Soup. The puree was served with salmon. It's an easy recipe with only one challenge: The cutting of the pumpkin in two halves!

6 portions:

• 1 Hokkaido pumpkin (used with skin)
• 3 medium carrots (or six small)
• 2 medium potatoes
• 1 medium onion
• 4 cloves of garlic
• 500 ml vegetable broth
• 125 ml cream
• butter
• Pumpkin seed oil
• Pumpkin seeds
• 1/2 teaspoon nutmeg, ground
• Salt
• Pepper, freshly ground
• 3x salmon steaks
  

Preparation:
Wash the pumpkin well and cut in half. Remove the core and cut the halves into narrow slices and pieces with the bread machine
Peel potatoes, clean carrots - both cut into smaller pieces
Finely chop the garlic and onion
Salt and pepper the salmon steaks

Heat butter in a deep pan
Add garlic and onion - sauté briefly
Put the salmon steaks into the pan; fry about 5 minutes on both sides
Remove the salmon steaks and keep them warm in the closed microwave or oven (without additional heat)
Add the carrots and potato pieces to the heated pan; sauté briefly and simmer in around 1/3 of the vegetable soup for 10 minutes on a medium flame (stir from time to time)
Add the pumpkin pieces and simmer with the rest of the vegetable soup for about 10 minutes on a medium flame (stir from time to time)
In the meantime, cut the pumpkin seeds into smaller pieces (for sprinkling the salmon pieces afterwards)
Set the flame to the lowest level and finely puree the vegetables with the hand mixer. Add the cream and half a teaspoon of nutmeg while blending
Season with salt and pepper

Plating the dish:
First put the puree on the plates
Cut the salmon steaks into cubes for 6 servings and place the pieces in the middle on the puree; sprinkle with the crushed pumpkin seeds
Draw a circle around the fish with the pumpkin seed oil