Salmon with pumpkin and bisque

An amazing combination of salmon and pumpkin worthy of gourmet cuisine. But everyone can cook this exquisite dish at home. Bisque requires the greatest effort. Have patience and everything will work out.

Ingredients

• pumpkin puree - 320 g
• pumpkin, diced - 120 g
• crab sauce - 280 g
• salmon fillet - 560 g
• olive oil - 100 g
• sea ​​salt - 12 g
• sun-dried tomatoes - 80 g
• For bisque:
• shells from shrimps (crayfish, crabs, everything there is) - 500 g
• 1 onion
• 1 small carrot
• 1 celery stalk
• 1 glass of cognac
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 salmon head, gills removed
• For pumpkin puree:
• pumpkin - 500 g
• honey - 1 tsp
• olive oil
• salt to taste

Directions

1. For the sauce: in a hot saucepan, heat the oil and fry the chopped vegetables until half cooked. Add the shells and the head of the salmon, then add the tomato paste, fry everything until golden brown. Add cognac and light. Evaporate all alcohol. Cover the contents of the saucepan with 2.5 liters of water and cook over low heat for 1.5 hours. Strain the broth. Then, on low heat, evaporate for another ¾ until the state of the finished sauce.
2. For the pumpkin puree: Cut the pumpkin into skinless and seedless cubes. Place pumpkin with olive oil, honey, a pinch of salt in a vacuum bag and close. Place in the oven at 100 C until the pumpkin is cooked through. When ready, send the mixture to a blender, add another pinch of salt and pepper and bring to taste. Punch in a blender until smooth.
3. Fry the boneless salmon steak in olive oil until golden brown. Place it under the grill and cook a little until tender.
4. Put the pumpkin puree, pumpkin cubes on a plate and place the finished salmon steak between the cubes. Top with bisque sauce. Decorate the dish with sun-dried tomatoes.