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🍽️ Savory Pumpkin Chutney with Gently Poached Salmon

473 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin
• 2 tomatoes
• 2 shallots
• 1 clove of garlic
• 2 cm fresh ginger
• 1 red chili pepper
• 2 tbsp sunflower oil
• 50 ml white wine vinegar
• 100 ml dry white wine
• 50 g brown sugar
• 2 cloves
• 2 fresh bay leaves
• 0.5 cinnamon stick
• salt
• 4 salmon fillets (approx. 140 g each)
• 200 ml dry white wine
• salt
• 0.5 tsp juniper berries
• 2 stalks leek
• 1 tbsp butter
• pepper

Instructions

1. 1. Cut the pumpkin flesh into small, even cubes.
2. 2. Pour boiling water over the tomatoes, shock them immediately in cold water, and peel off the skin.
3. 3. Quarter the peeled tomatoes, remove the core, and dice them into small pieces.
4. 4. Peel the shallots, garlic, and ginger.
5. 5. Finely chop the shallots, garlic, and ginger.
6. 6. Wash the chili pepper and remove the inside with the seeds.
7. 7. Finely chop the chili pepper.
8. 8. Heat oil in a pot.
9. 9. Add the pumpkin, shallots, ginger, garlic, and chili to the hot oil.
10. 10. Sauté the mixture over medium heat for 2 to 3 minutes until pale but not brown.
11. 11. Deglaze the mixture with vinegar and white wine.
12. 12. Add the sugar, diced tomatoes, cloves, bay leaves, and cinnamon stick to the pot.
13. 13. Let the mixture simmer gently for about 20 minutes, stirring occasionally.
14. 14. If the liquid evaporates too quickly, add a little water.
15. 15. Season the chutney with salt to taste.
16. 16. Rinse the salmon briefly and pat it dry with kitchen paper.
17. 17. Add the wine and 100 milliliters of water to a separate pot.
18. 18. Season the liquid with peppercorns, salt, and juniper berries.
19. 19. Bring the liquid to a boil.
20. 20. Lower the salmon into the hot liquid.
21. 21. Maintain the temperature at about 80 degrees Celsius (gentle heat) and poach the salmon for 10 minutes.
22. 22. Halve the leek lengthwise and clean it thoroughly.
23. 23. Wash the leek and cut it into thin strips.
24. 24. Heat butter in a frying pan.
25. 25. Sauté the leek strips in the hot butter for 4 to 5 minutes until pale.
26. 26. Add fresh thyme to the leek strips.
27. 27. Season the leek with salt and pepper.
28. 28. Carefully remove the salmon from the poaching liquid.
29. 29. Break the salmon into coarse flakes or sheets.
30. 30. Serve the salmon together with the pumpkin chutney and the sautéed leek.

Nutrition per serving

• kcal: 473
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 23 g