FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F). If desired, peel the pumpkin, then cut it in half. Scoop out the seeds and cut it into small cubes.
• 2.   In a pot of salted boiling water, cook the pumpkin for 18 to 20 minutes over medium heat.
• 3.   Meanwhile, prepare the herb mixture. Wash and finely chop the parsley and dill.
• 4.   In a bowl, mix: the chopped herbs, breadcrumbs, grated garlic, and a good drizzle of olive oil. Season with salt and pepper.
• 5.   On a baking sheet lined with parchment paper, place the haddock fillets. Season with salt and brush them with a little olive oil. Spread the herb mixture on top, followed by another drizzle of olive oil. Bake for 10 to 12 minutes at 180°C (350°F).
• 6.   Meanwhile, prepare the cereal mix according to the package instructions.
• 7.   Off the heat, add the drained pumpkin and the reserved cooking water to the same pot. Blend everything with an immersion blender until smooth. Add a little water to adjust the texture, if needed. Add a knob of butter (optional), season with salt and pepper. Mix again and keep warm.
• 8.   Check the pumpkin's doneness. Reserve a small ladle of cooking water, then drain it.
• 9.   Once nicely browned, remove the haddock fillets from the oven.
• 10.   Serve the pumpkin puree on a plate with the cereal mix and the haddock fillets with herb crust. Season again to taste, it's ready!

Nutritional information *

Reference

• jow.fr/recipes/eglefin-en-croute-d-herbes-et-puree-de-potimarron-91pjj8ma5cfk02zj0x6o