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PIKE PERCH WRAPPED IN VULCANO ON PUMPKIN

Time required: 35 minutes

Pike perch wrapped in vulcano on pumpkin

Ingredients for 4 persons

Pike perch:
4 pike perch filets weighing 150g each, 100 g of sliced Vulcano ham, 2 tbs. grapeseed oil, 4 floury potatoes, salt and pepper
Pumpkin:
800g grated Hokaido pumpkin, 100g finely diced onions, 0.2l beef stock, 1/8l heavy cream, 1 tsp. dill, caraway, salt and pepper, butter

PREPARATION

Skin the pike perch filets and slightly salt, pepper and wrap in a slice of Vulcano ham. Heat 2 tbs. of grapeseed oil in a coated pan over a low heat, wrap the fish filets in a slice of Vulcano ham and fry for 2 minutes on both sides respectively. Pat dry with kitchen paper and keep warm in the oven. Salt the pumpkin flesh, allow to stand for 10 min. and subsequently press out thoroughly in a kitchen towel. Heat the butter in a saucepan and sweat the onions in it until transparent. Add the pumpkin and pour over heavy cream. Allow to cook with the lid on for around 10 min. over medium heat. Season the pumpkin with caraway, dill and salt and pepper. Wash the potatoes, peel and cut into cubes (1 x 1 cm). Fry until golden in the fat and likewise keep warm in the oven.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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