Pike perch with creamy pumpkin and cucumber

This dish is based on three familiar and affordable products: pike perch, pumpkin and fresh cucumber . Used skillfully, they form a harmonious trio that can become part of a family dinner or dinner party. By the way, you can actively use the vegetable component to serve other dishes. A mix of pumpkin, cucumber and cream, for example, goes well with chicken or turkey.

Ingredients

• 600 g pike perch fillet
• 120 g pumpkin pulp
• 200 g cucumbers
• 200 ml cream, 33-35% fat
• 4 quail eggs
• 40 g roasted hazelnuts
• 60 g red caviar
• 80 g vegetable oil
• 40 g butter
• juice of half a lemon
• salt, freshly ground black pepper
• For the sauce:
• 80 ml cream, 33-35% fat
• 20 g Russian mustard
• For dill oil:
• 100 grams of dill
• 100 ml of vegetable oil, better olive "extra virgin" with a delicate aroma

Directions

1. Punch dill (stems and leaves) with 100 ml of vegetable oil in a blender in advance for green oil. Let it brew before use and strain.
2. Cut the pike perch into 4 equal pieces of about 150 g each, season with salt and pepper and pour abundantly with lemon juice.
3. Cut the pumpkin into small cubes about 3x3 mm, cut the cucumber into 4 pieces lengthwise and remove the seeds. Cut the pulp into cubes, like the pumpkin.
4. Boil quail eggs. To do this, when the water boils, lower the eggs and cook for exactly 2 minutes 15 seconds. Remove from heat immediately and cover with very cold running water. The eggs will be soft-boiled.
5. Heat the oil in a skillet and fry the fillets for 2 minutes on each side, starting with the skin on the side. Transfer the fish to a baking sheet lined with baking paper and bake in the oven at 180 ° C for 8-10 minutes.
6. While the pike perch is cooking, make the side dish and sauce. Fry the pumpkin in butter, 2 minutes. Add the cucumber and immediately cover with cream, salt. While stirring, evaporate the cream until a thick porridge, 2-3 minutes. It is this way of preparing the side dish that will make the pumpkin creamy, and the cucumber will be crispy and fresh.
7. For the sauce, combine the cream and mustard in a saucepan. Season with salt and pepper. Warm up, bring to the very beginning of a boil. Remove from heat.
8. To serve, place the cucumber and pumpkin mixture in the center of a deep plate and top with the pike perch. Cut the egg in half and place on different sides. Chop the hazelnuts with the wide side of a knife and sprinkle a little on the pumpkin. Garnish with green butter, mustard sauce and red caviar.