Serves 2

Prep time 30 minutes


2 whole red snappers

Ingredients for the potatoes

2 large potatoes
2 knobs salted butter
1 sprig rosemary
100ml chicken stock
2 bay leaves
2 cloves garlic

Ingredients for the fennel

1 bulb fennel
2 knobs salted butter
2 sprigs thyme
100ml vegetable stock

Ingredients for the pumpkin fricassee

200g chopped pumpkin
1 large chopped onion
2 sprigs thyme

Ingredients for the pumpkin puree

250g pumpkin
1 large onion
3 cloves garlic
200ml vegetable stock
Seasoning to taste

Method for the fish

Descale red snapper and rinse under cold water. Remove guts and gills, fillet and trim the excess and slightly mark the skin with a sharp knife to ensure even cooking. Set aside and leave to dry on a piece of napkin skin side up in a refrigerator.

Method for the potatoes

Cut the potatoes with a round cutter and trim the edges. Place in a cold pan with oil, garlic and rosemary and on medium heat until they start to turn golden. Add butter and leave on medium heat for a few more minutes. Place in a dish and half cover with chicken stock and cook in the oven at 175°C for 25 minutes.

Method for the fennel

Slice the fennel lengthwise to 1cm thick and roast in a pan with thyme and butter. Place in a dish, add stock and place in the oven and cook at 150°C for about 10 minutes.

Method for the pumpkin fricassee

Sauté all the ingredients separately and chill.

Method for the puree

Roughly cut the onions and the pumpkin and put everything in a pot. Cover with vegetable stock and boil until everything is soft and mushy. Blend and pass through a fine sieve for a smooth texture.

Method for the fish

Using a medium size pan with olive oil, place on medium burner and set on medium heat, placing the fish skin side facing pan. Cook for 8 minutes, turn the fish upside down and continue cooking for further 3 minutes; check and proceed as required – either cook further or remove from pan and set on absorbent napkin.

Set on plate and serve alongside all the other elements.