Fishbox HQ from
2 cups pumpkin (half thinly sliced, half diced)
1 shallot (finely chopped)
3 tablespoons butter
1/4 cup dry white wine
1/3 cup vegetable stock
1 teaspoon cornstarch (mixed with some cold water)
white wine vinegar
2 Hake Fillets diced skin off
2 Hake Fillet (Skin on)
2 tablespoons cream
parsley, chives, chopped
1 slice toast (halved lengthwise and horizontally)
8 lettuce leaves
Cut flower shapes out of the sliced pumpkin.
Fry the shallot in a pan with 1 tbsp melted butter.
Add the pumpkin flowers and cubes, fry for a few minutes and then add the wine and the stock. Simmer on a medium heat for around 8 min and then bind with cornflour mixture. Season with salt, ground black pepper, vinegar and honey.
Place the small fish fillet in a container with a lid and freeze for around 30 min.
Puree the diced fish with the cream and the herbs and season with salt, ground black pepper and a dash of lemon juice.
Brush the fish with the marinade on the skinless side and top with the thinly sliced veal brawn. Spread with more of the marinade and top with half a slice of toast.
Heat 2 tbsp oil in a pan and fry on the toasted side until golden brown. Season with salt and ground black pepper on the other side. Turn the fish and reduce the heat. Add the remaining butter to the pan and steep the fish for a few minutes.
Blanche four lettuce leaves in boiling salt water for around 1 minute. Remove from the water, quench with cold water, pat dry and cut into squares.
Remove the hard ribs from the remaining lettuce leaves and cut into thin strips. Arrange the lettuce squares on plate, add the lettuce strips and arrange one fish fillet on top with the bread facing upwards. Arrange the pumpkin decoratively around the edge and serve immediately.