Fish Pumpkin and Bacon Verrine

Fish Pumpkin and Bacon Verrine

Nina L. Palmer

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
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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 …

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Fish Recipe - Verrines fish
Fish Pumpkin and Bacon Verrine