Pumpkin Fish Gratin

Ingredients

• 600 g pumpkin (e.g., Hokkaido)
• 1 small onion
• 1 clove garlic
• 5 g ginger (1 piece)
• 30 g butter (2 tbsp)
• 100 ml Vegetable broth
• 400 g cod fillet
• 0.5 lemon
• 100 g Gouda cheese (1 block)
• 2 Eggs
• 1 pinch nutmeg
• Salt
• white pepper
• 50 g hazelnuts

Instructions

1. 1.

   Clean, wash, halve, seed the pumpkin and grate the flesh. Peel and dice the onion, garlic, and ginger. Heat butter in a pan, sauté the grated pumpkin, garlic, onion, and ginger over medium heat for about 3 minutes, then add broth and cook for about 7 more minutes. Set aside and let cool slightly.

2. 2.

   Meanwhile wash, pat dry, and cut the fish fillets into large pieces. Squeeze lemon juice, drizzle it over the fillets, and let sit for 5 minutes.

3. 3.

   Grate the Gouda and mix with eggs into the pumpkin mixture; season with freshly grated nutmeg, salt, and pepper. Season the fish, place in a baking dish, cover with the pumpkin mixture, sprinkle chopped hazelnuts on top. Bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 20–25 minutes, then remove from the oven and serve.