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Fish pie of cod and Hokkaido pumpkin mash

Fish pie of cod and Hokkaido pumpkin mash

What you need:

  • 600g of cod fillets, cut into suitable chunks

  • 1 kg Hokkaido pumpkin,peeled and cut into chunks

  • 4 carrots, diced

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 300g of spinach

  • 150g of grated parmesan cheese

  • nutmeg

  • 3 dl cream

  • butter

  • 2 eggs, hard boiled

  • parsley, finely chopped

  • 1 lemon

  • Dijon mustard

  • Panko breadcrumbs

 

Method:

Pumpkin mash...

  • boil the pumpkin until fully cooked

  • put pumpkin through a sieve

  • Mash the pumpkin while adding 75 g of the grated parmesan, grated nutmeg and a good lump of butter

  • season with salt

  • set aside

Cream and vegetable sauce:

  • in a frying pan under medium heat with some olive oil, add the onion, garlic and carrots and blanch lightly

  • after 2 min. add the cream and give it a boil for 5 min.

  • take away the pan from heat

  • add 50 g of the grated parmesan

  • add the finely chopped parsley ( save some for garnish)

  • add 1 tbs of Dijon mustard

  • add the juice from the lemon ( save the zest for garnish)

  • mix gently and season with salt and pepper

  • set aside

Spinach:

  • blanch the spinach leaves in boiling water for 30 sec.

  • put through a sieve and press all water out of the leaves

  • set aside

Put it together:

  • in a heatproof dish spread the cod chunks

  • season the cod with salt and pepper

  • spread over the spinach leaves

  • pour over the cream sauce

  • add now the dish with lumps of pumpkin mash that it covers entirely the surface

  • sprinkle with Banko breadcrumbs

  • bake in over at 200 degrees for 30 min.

  • take out from oven and let rest for 20 min.

  • garnish with parsley and zest from lemon

  • serve. This dish is somewhat a heavy thing, consider serving with a fresh green salad)

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