Red snapper with Ras el-Hanout on pumpkin and apricot cream & sesame spinach
The well-known Hokkaido pumpkin, imported to Europe from Japan, has a nutty, seedy flavor. The skin can be used without any problems (organic produce is best). It has a long shelf life.
Ingredients · Servings 4
- 300g Hokkaido pumpkin
- 75 g Door Apricot
- 3 tablespoons olive oil
- 175 ml vegetable broth
- 75 g Butter
- Salt
- Cayenne pepper
- 4 slices of red snapper or redfish fillet, skin-on, boneless, approx. 120 g each
- 2-3 sprigs of thyme and rosemary
- 3 tsp Ras el Hanout
- 2-3 TL for crushed red pepper
- Fleur de Sel
- 1 peeled, finely diced shallot
- 1 clove of garlic, thinly sliced
- 2-3 tablespoons sesame oil
- 300g cleaned, young spinach
- freshly grated nutmeg
- 2-3 tablespoons toasted white sesame seeds
Method · 1 h 5 min
- Dice the pumpkin and apricots. Sauté them together in 1 tablespoon of hot oil for 2–3 minutes, then add the stock and simmer, covered, over medium heat for about 20 minutes, or until tender. Transfer the mixture to a tall container, add the butter, and purée with an immersion blender until very smooth. Season the cream to taste with salt and cayenne pepper and keep warm.
- Fry the fish pieces, skin-side down, with the herbs in the remaining olive oil for about 6 minutes over medium heat. Then turn and fry briefly on the other side. Season both sides of the fillets generously with Ras el Hanout, Pul Biber, and Fleur de Sel.
- Sauté shallots and garlic in sesame oil in a large pan. Add spinach and let it wilt. Remove the pan from the heat, season the vegetables with salt, cayenne pepper, and nutmeg, and stir in the sesame seeds.
- Spread the pumpkin and apricot cream onto plates. Top each with some sesame spinach. Finally, place a piece of fried fish on top of the spinach and serve immediately.
Wine recommendation from Jana Schellenberg
Aromas of dried apricots, orange blossoms, and Mediterranean herbs mingle with pronounced minerality. Wonderful with fruity, oriental dishes.