Ready for Halloween!
• 400 g skinless Scottish salmon fillet
• 800 g pumpkin
• 1 onion
• 1 vegetable stock cube
• 2 dstsp thick crème fraîche
• 50 g butter
• 15 cl single cream
• 1 level dstsp ground black pepper
• 2 dstsp olive oil
• Salt, ground pepper
Preparation: 30 min
Cooking: 35 min
Peel the pumpkin to obtain around 600 g flesh. Cut into large cubes.
Peel and chop the onion. Sweat in half the butter for 5 minutes. Add the pumpkin pieces. Cover with water, add the stock cube, salt and pepper and cook for 25 minutes over a medium heat.
Meanwhile whip the single cream until firm. Add the salt and black pepper and keep the chantilly cool.
Cut the salmon into thin slices and lay on a baking tray covered with foil. Brush over with oil, season with salt and pepper.
Blend the pumpkin to obtain a smooth creamy purée. Add the remaining butter and thick cream.
Grill the salmon slices for 3 to 4 minutes.
Pour the purée into deep plates and arrange the salmon slices with one or two quenelles of pepper chantilly.