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Harz salmon trout fillet
Harz salmon trout fillet with beetroot puree, oven squash & parsley walnut pesto.
A recipe from kitchen director Mr Barth from the Romantik Hotel Alte Münze in Goslar.
Ingredients
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.
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.
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.
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.
