- 1 small onion
- 1 small leek
- 3 tbsp oil
- 200 g pumpkin flesh, prepared
- salt and pepper
- Lemon pepper
- 100 ml crème fraîche
- 50 g cheese (Gouda or Emmental)
- 4 salmon steaks, à 150 g
- 1 lemon
For the pumpkin crust, finely chop the onion, cut the leek into half rings and sauté both together in oil for about 3 minutes. Roughly grate the seeded pumpkin on a vegetable grater and sauté for 5 minutes with the onions and leeks over low heat.
Remove the vegetables from the heat, season with salt, pepper and lemon pepper (alternatively grated lemon zest) and leave to cool for at least 10 minutes. Mix with crème fraîche and grated cheese.
Wash the salmon steaks, dab dry. Rub with lemon juice, then season with salt and pepper.
Place the salmon steaks in an ovenproof dish and brush with the pumpkin mixture. Bake in a preheated oven at 180 °C for about 20 minutes.
If the vegetables or pumpkin release a lot of water, thicken with some cornflour. Alternatively, place the pumpkin rasps in a sieve to drain before cooling.