Fish in herb breadcrumbs with pumpkin puree
Ingredients for 4 servings :
400-500 g cod or hake fillets
200 g of flour
300 ml cold water
1 white bread baguette
2 cloves garlic
½ teaspoon salt
½ teaspoon black pepper
zest of ½ lemon
a handful of kinzas
a handful of mint
a handful of oregano
a handful of dill
300 g potatoes
300 g butternut squash
100 g butter
½ teaspoon salt
Preparation:
- Preheat the oven to 200°C in fan mode.
- Spread the torn or cut baguette pieces on a baking sheet.
- In another pan, place the pumpkin pieces, including the skin and seeds.
- Place both pans in the oven. Bake the bread for 15 minutes until golden. Roast the pumpkin for 40 minutes.
- Allow the bread to cool. Meanwhile, boil the potatoes until tender.
- In a food processor, combine herbs, garlic, salt, pepper, and breadcrumbs. Process until crumbly.
- In a small bowl, mix flour with water. Coat the fish pieces with this mixture.
- Carefully coat each fish piece with the breadcrumbs and place on a baking tray lined with parchment paper.
- Bake in the oven for 30 minutes.
- Transfer the peeled and seeded roasted pumpkin to the food processor. Add boiled potatoes and butter. Process until smooth and uniform.
- While the fish bakes, heat the mash in a small saucepan over low heat.
- Serve the fish with the herb breadcrumbs and mashed pumpkin.
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