A small whole pumpkin filled with poached fish and creamy mash is served with a rich tangy tarragon sauce.
To make the hollandaise:
Place egg yolks,white wine vinegar, and 1 tbsp warm water in a bowl over simmering water. Whisk until eggs form a thick ribbon, remove bowl from heat.
Whisking continuously, add the clarified butter, until butter is absorbed and mixture becomes thick. Season, add cayenne pepper, lemon juice and tarragon. Keep warm.
Pre-heat oven to gas mark 5.
Rub olive oil all over pumkin and pumkin lid and season well. Put top back on, bake pumpkin in oven for 25-30 minutes or until flesh is soft, remove and cool.
Poach fish in warmed seasoned milk, cod first then haddock, do not overcook. Remove fish, discard the skin and flake the flesh. Place fish in a dish covered with cling film and keep warm.
Cook potatoes in salted water until soft. Darin and place back in cooking pan and dry out. Add some of the milk from the fish cooking liquor and beat until smooth. Add warmed double cream infused with garlic and season to taste.
Place puree in bottom of warmed pumkin. Place flaked fish on top of potato, spoon hollandaise sauce over. Place pumpkin top on at an angle, garnish with sprig of chervil and serve.
Alternatively, place potato in centre of plate, place fish on top, arrange diced pumpkin around in a circle, spoon sauce over fish and garnish with sprigs of chervil and serve.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week