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Harz salmon trout fillet with beetroot puree, oven squash & parsley walnut pesto

Harz salmon trout fillet

Harz salmon trout fillet with beetroot puree, oven squash & parsley walnut pesto.

A recipe from the Behnecke restaurant in the Romantik Hotel Braunschweiger Hof in Bad Harzburg.

Ingredients

  • 4 pieces salmon trout fillet a 150-170g
  • Olive oil for frying, salt & pepper

Beetroot puree

  • 800g beetroot
  • 200g peeled potatoes
  • 1 small onion
  • 2 tablespoons butter
  • Salt, pepper, cumin, coriander & cream

Oven squash

  • 1 Hokkaido pumpkin approx. 1.3 kg
  • 4 tablespoons olive oil, thyme, rosemary, salt and pepper
  • 1 clove of garlic
  • 1 cinnamon stick
  • 6 Cardamom
  • 1 tablespoon honey

Pesto

  • 80g leaf parsley
  • 80g walnuts
  • 300ml mild olive oil or rapeseed oil
  • 20g parmesan grated
  • 4 tsp lemon juice
  • Salt

Instructions

  1. 1.

    Beetroot puree

    Peel the beetroot and cut into small pieces. Peel the onion and dice finely. Heat butter in a pot and sauté onion, beetroot & potatoes in it. Add the spices and 150 ml water. Cover and cook for about 15 minutes. Then mash with a masher and mix finely with some cream.
  2. 2.

    Oven squash

    Halve the pumpkin, remove the core and cut into wedges.
    Marinate with the spices and place in the oven at 170° C for 15 minutes.
  3. 3.

    Pesto

    Chop the parsley slightly and mix with the oil. Add the Parmesan, lemon juice and salt. Roast the walnuts in a pan, leave to cool and add to the pesto.

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