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Ingredients (2 servings)
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300 g Waldland Edelwelsfilet
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400 g Speisekürbis Piena di Napoli
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1 Stk. Miree Frischkäse
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2 EL Olivenöl
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100 ml Gemüsebrühe
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the pumpkin, remove the seeds, and cut into bite-sized cubes.
- Heat one tablespoon of olive oil in a large pan, briefly sauté the pumpkin cubes, deglaze with the vegetable broth, and simmer covered for about 10 to 12 minutes until tender.
- Pat the catfish fillet dry, divide into two portions, and season both sides with salt and pepper. Heat the remaining olive oil in a second pan and fry the fish for 3 to 4 minutes on each side until golden brown.
- Stir the cream cheese into the tender pumpkin until a creamy sauce forms, and season to taste with salt, pepper, and a pinch of nutmeg. Plate the vegetables and serve the fried catfish fillet on top.
