Pretty, tasty, seasonal…and claimed by the children, isn’t that crazy? Here’s an unusual combination of fish and pumpkin for a colorful verrine recipe. What can fish have to do with pumpkin then? Well, we’ll call that a little experiment… Just trust the recipe, follow the steps and enjoy!
Ingredients you will need for the Fish Pumpkin and Bacon Verrine
For 6 people:
- 4 boneless fish fillets
- 4 bacon slices
- 400g pumpkin
- 400g potatoes
- 1 large onion
- 1 / 2 bunch parsley
- 20g butter
- olive oil, sea salt and pepper
Cooking directions: Fish Pumpkin and Bacon Verrine
Cut the fish into coarse pieces and cook 10 minutes with steam.
Cook the potatoes and pumpkin (in the microwave, steamed or in a saucepan with water) and book.
Melt the butter in a pan and fry the chopped onion for 2 minutes, add potatoes and pumpkin and cook 5 minutes more and crush and mix the vegetables with a fork.
Add salt and pepper and mash everything in a bowl of mixer. Cut each slice of bacon into tiny slices or sticks and put them a few minutes under the grill to make them crispy.
Compose the verrine: Place fish in the bottom of the glass, a little pepper and sea salt and a drizzle of olive oil.
Sprinkle with parsley, coarsely chopped (put parsley in a glass and cut with scissors)
Add 3 tablespoons of the onion-potato-pumpkin puree and finish with the slices of bacon.
Keep warm until ready to serve …