Pumpkin canape with black pepper and corn sauce
Ingredients
- 100 g canned corn
- 2 tbsp olive oil
- 30 g red pepper
- 30 g red onion
- 2-3 sprigs of fresh coriander
- ¼ lime and its zest
- pinch of cumin
- a pinch of smoked paprika
- salt and pepper to taste
- ¼ cucumber
- 2-3 sprigs of parsley
- 40 g butter
- 400 g pumpkin
- 2 cloves of garlic
- 1 bay leaf
- 180-200 g marinated black cod “Black Sea Catch”
Preparation
1. Peel the pumpkin and cut it into squares with a side length of about 3 cm.
2. In a buttered pan, arrange the pumpkin pieces and season with salt and pepper. Add 1 clove of garlic and the bay leaf. Pour in enough water to cover the pumpkin pieces and add the butter cut into cubes.
3. Heat the pan and cook over medium heat until the water boils and the fat remains. Carefully turn the pieces over and cook for another 4-5 minutes. Remove, pat dry and cool.
4. Finely chop the onion, two types of peppers, the other clove of garlic and sauté in half of the olive oil. Add the drained corn and continue sautéing for another 2-3 minutes.
5. Remove from heat and season with salt, pepper, cumin and smoked paprika.
6. Sprinkle with finely chopped fresh coriander. Cool.
7. Cut the cucumber into small cubes. Sprinkle with finely chopped dill and season with salt, lime juice and zest.
8. Stir in the cucumber mixture and corn salsa.
9. Place a drained carp fillet on a piece of pumpkin and cover with the sauce.
