Fish Pumpkin and Bacon Verrine

Fish Pumpkin and Bacon Verrine

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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 …

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