Salmon with pumpkin
4 servings
45 minutes
Salmon with pumpkin is a harmony of flavors and textures that combines the tenderness of fish with the sweet velvety nature of pumpkin puree. This dish, inspired by American cuisine, reflects a modern approach to ingredient pairing, creating a refined yet accessible gastronomic delight. Baked pumpkin with star anise acquires a warming aroma, while butter adds smoothness and richness to the puree. Salmon cooked sous-vide remains juicy and retains its natural softness, while millet adds a pleasant textural note. The sauce with lemon juice and vinegar gives the dish balance and refreshes its taste. This is not just dinner but a true culinary masterpiece perfect for a cozy evening or festive occasion.
1
Cut the peeled pumpkin into large cubes. Mix with vegetable oil and star anise. Bake on a baking sheet at 180 degrees for about half an hour, add salt, sugar, and milk. Blend into a puree. Stir in 50 grams of cold butter.
- Butternut Squash: 500 g
- Vegetable oil: 6 tablespoons
- Anise (star anise): 2 pieces
- Salt: to taste
- Sugar: to taste
- Milk: 120 ml
- Butter: 110 g
2
Melt 60 grams of butter. Heat the yolks in a water bath and pour in the hot butter while constantly whisking. Add salt, lemon juice, and vinegar.
- Butter: 110 g
- Egg yolk: 2 pieces
- Salt: to taste
- Lemon juice: to taste
- Wine vinegar: to taste
3
Sort the millet and boil for 5 minutes. Drain the water, do not rinse the millet.
- Millet: 200 g
4
Cut the salmon into 50-gram pieces, place in a vacuum bag, add the remaining vegetable oil and soy sauce, and seal. Leave in hot water at 60 degrees for 5 minutes.
- Salmon: 600 g
- Vegetable oil: 6 tablespoons
- Soy sauce: 4 tablespoons
5
Place pumpkin puree on the plate, then add the fish, drizzle with sauce, and sprinkle with wheat.
- Butternut Squash: 500 g
- Salmon: 600 g
- Millet: 200 g