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