Recipe (english)

Butternut Pumpkin Gratin with Dorsch

Butternut Pumpkin Gratin with Dorsch

Butternut pumpkin gratin with cod looks particularly decorative when served directly in a hollowed out Butternut pumpkin gratin. Preheat oven to 220° C for gratin baking. Cut butternut pumpkin lengthwise. For a better stand, cut off a thin slice of the bowl on the underside. Remove cores and fibres. Brush the cut surfaces with oil. Place the cut face up on a baking tray. Bake Butternut pumpkin on the middle rack for 30 to 35 minutes. Check with a fork whether it is soft. Hollow out pumpkin to a small edge, dice and season with pepper and salt. Dice the cod and cut the leek onions into fine rings. Heat butter in a frying pan. Lightly fry the cod and leek onions. Mix cod and pumpkin. Fold in cream fraiche and season to taste. Fill the mixture into the pumpkin halves. Sprinkle with grated Emmentaler. Bake gratin with cod for 5 minutes on the middle rack. The shell of the butternut pumpkin cannot be eaten.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
417 kcal
41 g
31 g
20 g

(C)opyright by Marions Kochbuch