Sander Fillet With Pumpkin, Squash And Syrah Butter

A fresh and unusual take on salad, Langoustine tail salad with white beans has no salad greens in it.  The dominant color of this gourmet dish is a rosy pink from the vinaigrette bisque. Diced tomatoes give it a red hue while sprinkled diced carrots give it orange highlights. The white beans dressed in mayonnaise provide a creamy complement, while the trickle of truffles and a spattering of chives complete the luscious presentation. This is a rare starter that can be made even more phenomenal if served with a glorious glass of Sancerre or Chablis.

Ingredients

4 zander fillets

1 squash

1 butternut squash

3 onions

¾ of a bottle of Syrah (red wine)

fowl bouillon

1 pepper (diced)

1 cube of sugar, butter

4 potatoes

1 tip of garlic (minced)

salt, pepper

Preparation Instructions

1.       To make the pumpkin boulangere, sauté the onions in butter for three to four minutes until they soften. Peel and cut pumpkin to thin slices about 3 mm each. Do the same with the potatoes. Add minced garlic to the onions and then place a layer of potatoes. Put a layer of sautéed onions on top of the layer of potatoes. Season with freshly ground pepper. Add a layer of thinly sliced pumpkins. Add some boiling poultry broth on top of the pumpkin. Place inside the oven to cook.

2.       To make pumpkin puree, cut pumpkins into quarters and clean out the core. Drizzle with some butter or olive oil and place in a baking sheet. Cook in oven at 375ºF (190ºC) until flesh is tender and easily pierced with a knife, which takes about 30 minutes to an hour. Cool on rack. Scoop flesh into blender or food processor; whirl until you get a smooth puree. Pass through a sieve to purify further.

3.       Reduce bottle of Syrah red wine to three quarters. Add sugar and thicken with butter.

4.       To make the chutney, cut the butternut squash, onions, and red peppers into small cubes. Sauté onions in olive oil. Add red peppers and squash. Add a bit of sugar. After two or three minutes when the vegetables have cooked, spice it up a bit with a touch of vinegar.

5.       Fry the sander fish filets in olive oil browning both sides.

6.       On a plate, place a portion of pumpkin boulangere in the middle. Place the fish on top. Spread the pumpkin and pepper chutney on the surface of the fish. Around the plate, squirt a circle of pumpkin puree and drip red wine sauce in the inside of the circle.