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Fish cassolette with grilled pumpkin, endive salad and pumpkin seeds

Fish Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 25 minutes
Energy: 586 kcal / serving

Instructions

  • 1.   Melt the butter and incorporate the flour. Stir for a few minutes and let the roux cook over low heat. Pour in the fish stock and continue cooking over low heat. Season with pepper and salt.
  • 2.   Arrange the different pieces of fish in an ovenproof dish and coat them with the sauce.
  • 3.   Preheat the oven to 160°C (320°F).
  • 4.   Peel the pumpkin and cut it into pieces. Mix with a drizzle of olive oil and cook the pumpkin in the hot oven. Remove it from the oven when cooked and mash it with a potato masher. Season with pepper and salt. Transfer the pumpkin puree to a piping bag and pipe small mounds onto the fish dish. Sprinkle with pumpkin seeds.
  • 5.   Bake the fish cassolette for 25 minutes in the hot oven.
  • 6.   Cut the endives into strips. Season with oil, lemon juice, pepper and salt.
  • 7.   Serve the salad on top of the fish dish. Garnish with flat-leaf parsley.

Ingredients for servings

  • 250 g of haddock fillet
  • 250 g of cod
  • 250 g of black pollock
  • 1 pumpkin
  • 4 endives
  • 100 g of pumpkin seed
  • 600 ml of fish stock
  • 50 g of butter
  • 50 g of flour
  • 5 sprig of flat-leaf parsley
  • 1 lemon
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    586 kcal
    29 %
  • Fat
    12,4 g
    18 %
  • of which saturated
    7,66 g
    38 %
  • Carbohydrates
    48,08 g
    18 %
  • of which sugar
    17,61 g
    20 %
  • Protein
    50,18 g
    100 %
  • Fibers
    7,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference