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🍽️ Pan-fried Arctic Char Fillets with Pumpkin and Leek

300 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Orange
• 400 g Arctic Char Fillet (or Trout Fillets; 2 Arctic Char Fillets)
• Salt
• 250 g Leek (1 stalk)
• 200 g Hokkaido Pumpkin (1 piece)
• 1 tbsp Olive Oil
• Pepper
• 1 box Garden Cress

Instructions

1. 1. Rinse the orange under hot water and pat it dry.
2. 2. Finely grate the orange zest.
3. 3. Cut the orange in half and squeeze out the juice.
4. 4. Rinse the Arctic char fillets and pat them dry with kitchen paper.
5. 5. Lightly salt the fillets.
6. 6. Drizzle the fillets with one tablespoon of orange juice.
7. 7. Clean the leek and wash it thoroughly.
8. 8. Cut the leek into thin rings.
9. 9. Wash the pumpkin and dry it.
10. 10. Remove the seeds from the pumpkin.
11. 11. Cut the pumpkin into fine cubes.
12. 12. Heat the oil in a non-stick pan.
13. 13. Fry the fish fillets for one minute on each side.
14. 14. Season the fillets with pepper.
15. 15. Remove the fillets from the pan and place them on a plate.
16. 16. Fry the leek and pumpkin in the remaining fat for about two minutes, stirring occasionally.
17. 17. Add the remaining orange juice to the pan.
18. 18. Add the grated orange zest.
19. 19. Add two tablespoons of water.
20. 20. Let the mixture simmer for three to four minutes until the liquid has evaporated by half.
21. 21. Season the vegetable mixture with salt and pepper.
22. 22. Place the fish fillets back on top of the vegetables.
23. 23. Cover the pan and let everything cook on low heat for about four minutes.
24. 24. Cut the cress from the bed.
25. 25. Sprinkle the cress over the Arctic char fillets and vegetables.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 300
• Protein: 42 g · Fett/Fat: 9 g · Carbs: 10 g