Cold Steamed Gilthead in Lovage Stock with Pumpkin Salad

For the cold steamed gilthead in lovage stock with pumpkin salad firstly

Halve the Hokkaido pumpkin, remove the seeds and slice into thin strips with the skin.

In a saucepan, caramelize sugar and deglaze with apple juice. Add the remaining ingredients, bring to a boil once and simmer for 5 more minutes. Add the pumpkin strips and let cool.

For the gilthead bream, on a baking sheet, mix olive oil with garlic and thyme, place gilthead bream fillets skin side down on top, season with salt and pepper and cover with plastic wrap (leaving 1 finger width open on one side). Cook in a preheated oven at 60 °C convection oven for 15-18 minutes (depending on size).

For the stock, sauté young onions in a pot with butter. Add garlic and potatoes, deglaze with fish or vegetable stock, season with salt and pepper and simmer for 20 minutes. Press through a sieve and blend with the lovage sprigs. Strain again.

Arrange gilthead fillets in deep, preheated plates. Cover the bottom of the plate with lovage stock and finish with the pumpkin salad.

Cold steamed gilthead in lovage stock with pumpkin salad garnish with lovage leaves and roasted pumpkin seeds.

Preparation Tip:

Cold steamed gilthead in lovage stock with pumpkin salad is a wonderful appetizer for festive days.

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