Pikeperch Fillet with Pumpkin and Pesto Gnocchi

Ingredients

• 500 g potatoes (boiling water)
• Salt
• 100 g flour
• 2 egg yolks
• 2 tbsp basil pesto
• 1 tbsp butter
• 600 g pumpkin flesh (butternut squash)
• 2 shallots
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 150 ml white wine
• Salt
• a pinch of sugar
• freshly ground coriander seeds
• 4 pikeperch fillets (with skin, about 200 g each)
• Salt
• ground pepper from the mill
• 1 tbsp Olive Oil
• basil for garnish

Instructions

1. 1.

   First peel, wash and cook potatoes in salted water for 20-25 minutes. Drain and let steam off. Pass through a potato ricer and allow to cool slightly. Knead with flour and egg yolks into a smooth dough. Shape the potato mixture into a 2 cm diameter roll. Cut 2 cm long pieces with a floured pastry scraper and press each dumpling with a fork to create the classic pattern. Just before serving, let the gnocchi simmer in lightly boiling salted water for 10 minutes. Lift with a slotted spoon and drain. Heat pesto and butter in a pan and toss the gnocchi briefly before serving.

2. 2.

   Dice the pumpkin. Peel and dice shallots and garlic. Heat olive oil in a pot. Sauté shallots and garlic. Add pumpkin and pour in white wine. Season with salt, sugar and coriander. Cover and steam for 15-20 minutes. Keep warm.

3. 3.

   Season pikeperch fillets with salt and pepper. Heat olive oil in a large pan. Sear the fillets skin-side down for 2-3 minutes, carefully flip and cook another 1-2 minutes until done. Plate the fillets with pumpkin and gnocchi and garnish with basil.