Pumpkin Chutney with Poached Salmon

Ingredients

• 400 g muskmelon pumpkin
• 2 Tomatoes
• 2 shallots
• 1 Garlic clove
• 2 cm fresh ginger
• 1 red chili pepper
• 2 tbsp sunflower oil
• 50 ml white wine vinegar
• 100 ml dry white wine
• 50 g Brown sugar
• 2 cloves of spice cloves
• 2 fresh bay leaves
• 0.5 cinnamon stick
• Salt
• 4 salmon fillets (about 140 g each)
• 200 ml dry white wine
• Salt
• 0.5 tsp juniper berries
• 2 stalks leeks
• 1 tbsp butter
• Pepper

Instructions

1. 1.

   Cut the pumpkin into small cubes. Boil the tomatoes briefly, cool them, peel, quarter, seed and dice them as well. Peel and finely chop the shallots, garlic and ginger.

2. 2.

   Wash, trim and finely chop the chili pepper. Together with the pumpkin, shallots, ginger and garlic, sauté in hot oil in a pot for 2-3 minutes until colorless. Deglaze with vinegar and white wine. Add sugar, tomato cubes, cloves, bay leaves and cinnamon and simmer gently for about 20 minutes until slightly thickened (add a little water if needed). Finish by seasoning with salt.

3. 3.

   Rinse the salmon and pat dry. Bring the wine with 100 ml water, pepper, salt and juniper to a boil. Place the salmon in the broth and poach at gentle heat (~80°C) for about 10 minutes.

4. 4.

   Halve the leeks lengthwise, clean, wash and cut into strips. Sauté in hot butter for 4-5 minutes until colorless. Add thyme and season with salt and pepper.

5. 5.

   Lift the salmon from the broth and flake it. Serve on a plate with the chutney and leeks.