Cod Fillet with Pumpkin Mash and Herb Sauce

Ingredients

• 400 g waxy potatoes
• Salt
• 300 g pumpkin flesh
• 1 tsp turmeric
• 60 g Butter
• 4 cod fillets (pre‑cooked, about 200 g each)
• white pepper (ground)
• 2 tbsp butter
• 1 Shallot
• 2 tbsp butter
• 1.5 tbsp flour
• 300 ml fish stock
• 150 ml dry white wine
• 100 g crème fraîche
• 125 ml hot milk
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes until tender.

2. 2.

   Meanwhile, sauté diced pumpkin flesh with turmeric in half the butter and a splash of water for 5–10 minutes until soft.

3. 3.

   Wash the fillets, pat dry, season with salt and pepper, then brown each side in hot butter for 2–3 minutes to achieve a golden crust.

4. 4.

   For the sauce, finely dice the shallot and sauté it in hot butter while stirring. Sprinkle flour over it, then pour in fish stock and white wine, bringing to a boil. Stir in crème fraîche and season with salt and pepper.

5. 5.

   Drain the potatoes and pumpkin, mash them using a potato masher or press while still hot. Add hot milk and remaining butter, mixing until smooth and creamy. Season with salt, pepper, and nutmeg.

6. 6.

   Plate the cod fillets with the herb sauce and pumpkin mash, garnish with parsley, and serve immediately.