Fish fillet with pumpkin mash

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the potatoes and cut them and the pumpkin into small pieces. Cook the potatoes until just tender, adding the pumpkin about 8 minutes before the end of the cooking time.

2. 02

   Defrost the fish fillet and sprinkle with tarragon.

3. 03

   Warm the milk with the nutmeg and salt.

4. 04

   Add the pumpkin and potatoes to the milk, purée and adjust the seasoning with salt if needed.

5. 05

   Cut the spring onions into thin strips and gently cook in the rapeseed oil until translucent. Cut the fish fillet into portion-sized pieces, place on top of the spring onions and fry for 2 minutes on each side. Remove the fish from the pan, season with salt and set aside, covered.

6. 06

   Make a strong stock with 100 ml hot water and 1 tsp instant vegetable stock. Add the cream cheese to the spring onions, pour in the orange juice and vegetable stock, and stir until thickened.

7. 07

   Return the fish to the sauce, heat through and adjust the seasoning if needed.