Chestnut Char with Pumpkin Vegetables and Ribbon Noodles

For the Maronisaibling with pumpkin vegetables mash the chestnuts with the soft butter and mix with the breadcrumbs and spices.

Coarsely grate the pumpkin. Finely chop the onion and garlic. Heat olive oil in a deep pan and sauté onion and garlic until translucent.

Add shredded pumpkin, sprinkle with flour and fry briefly. Pour in soup and cream, add ginger and lemon zest, and simmer for about 5 minutes.

Season to taste with salt, pepper and nutmeg. Preheat the oven to 180 °C convection oven.

Wash and pat dry the fish fillets and salt them on both sides. Brush an ovenproof dish with olive oil and place the fillets skin side down next to each other.

Brush each fillet with the chestnut mixture and cook in the oven for about 20 minutes.

Prepare ribbon noodles according to package directions and mix with the finished pumpkin vegetables.

Arrange the chestnut char with pumpkin vegetables and ribbon noodles on plates and serve.

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