for 4 person

Pine nuts

3 tbsp

pine nuts

Agrodolce

2 tbsp	olive oil
600 g	squash (e.g. Muscade), cut into slices
1	garlic clove, pressed
100 g	beetroot (e.g. Chioggia), cut into slices approx. 5 mm thick
1 tbsp	sage, finely chopped
1 tbsp	rosemary needles, finely chopped
1 tsp	sugar
½ tsp	salt
a little	pepper
1 dl	white balsamic vinegar

Fish

4	plaice fillet (MSC) (each approx. 150 g)
¼ tsp	salt
a little	pepper
2 tbsp	white flour
a little	oil for frying

How it's done

Pine nuts

Toast the pine nuts in a frying pan without adding any oil until golden brown, set aside.

Agrodolce

Heat the oil in a frying pan, stir fry the pumpkin in batches for approx. 7 mins. on each side, keep warm. Add more oil if necessary, sauté the garlic in the same pan. Add the beetroot, sage and rosemary, stir fry for approx. 5 mins.

Return the pumpkin to the pan, scatter over the sugar, season. Pour in the balsamic and simmer for approx. 2 mins.

Fish

Season the fish, dust with flour, shake off the excess. Heat the oil in a non-stick frying pan and fry for approx. 2 mins. on each side. Serve the fish with the pumpkin.

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