breakfast
33% whipping cream
Halibut with pumpkin gratin
Ingredients
Halibut (1 steak)
150 g
Peeled pumpkin
130 g
Parmesan cheese
30 g
Salt
to taste
Almond milk
50 ml
Method of preparation
- Cut the pumpkin into thin slices of uniform thickness (about 1 cm).
- Arrange in a baking dish, preferably cast iron (since there is not much of the product, the dish should be appropriately sized) or in a regular baking dish. Layer the ingredients in the following order: pumpkin, Parmesan cheese, cream — approximately 5 layers (finish the top layer with Parmesan cheese).
- Place in an oven preheated to 150 °C for 1 hour. Check for readiness with a skewer — the pumpkin should be tender. Increase the temperature to 200 °C and bake for another 10 minutes until a golden cheese crust forms.
- Pat the fish steak dry with a paper towel, brush with vegetable oil, season with salt, and sear in a hot skillet until golden brown on both sides. If necessary, transfer to the oven for a couple of minutes.
- Simmer the almond milk in a saucepan until slightly thickened, then season with salt.
- Arrange the gratin on a plate, top with the fish, and pour the slightly evaporated almond milk over it.
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