Salmon steak with baked pumpkin and soaked lingonberry sauce
1 serving
40 minutes
Salmon steak with roasted pumpkin sauce and pickled lingonberries is a refined dish that combines the tenderness of fish, the sweet creamy texture of pumpkin puree, and the refreshing tartness of lingonberries. This recipe reflects European culinary tradition, where attention is paid to flavor balance and natural ingredients. Roasted pumpkin pureed gains a deep, warming flavor that pairs perfectly with rich fish broth and butter. Salmon sautéed in vegetable oil with added butter remains juicy, while light caramelization enhances its taste. The juiced lingonberries complement the dish with bright notes of freshness. This steak can be served as a main course for a festive dinner or romantic evening, enjoying its layers and sophistication.
1
Fry the salmon fillet in vegetable oil on both sides, place a piece of butter on top for tenderness, and season with salt and pepper.
- Salmon fillet: 200 g
- Vegetable oil: 50 ml
- Butter: 10 g
2
Bake the pumpkin in the oven and blend it until smooth, add fish broth and mix with butter, then salt.
- Pumpkin: 70 g
- Fish broth: 50 g
- Butter: 10 g
3
Cover the lingonberries with sugar and place them in a warm place to let the berries release their juice and sugar.
- Cowberry: 10 g
- Sugar: 10 g
4
Place the salmon fillet in the center of the plate and arrange the pumpkin puree and lingonberries around it.
- Salmon fillet: 200 g
- Pumpkin: 70 g
- Cowberry: 10 g