Dorade Royal on Ginger Pumpkin and Rosemary Potatoes

Preheat the oven to 180 degrees.

Remove the skin and seeds from the pumpkin, grate coarsely, season with salt and set aside.

Cut the bell bell pepper in half, remove the seeds and chop into small cubes. Remove the peel from the ginger and one clove of garlic and cut into very small cubes, pluck the rosemary and cut off half of it.

Then remove all bones from the dorade fillets and perhaps portion them.

Rinse the potatoes well, cut them in half lengthwise, spread them evenly on a baking tray (cut side up), brush with olive oil and season heartily with salt. Cook the potatoes in the oven for about 20 to 35 minutes. Ten minutes before serving, sprinkle evenly with the plucked rosemary.

Wrap the pumpkin in a dish and squeeze out the liquid, collecting it. Squeeze the lemon.

Then sauté the diced garlic, ginger, diced peppers, chopped rosemary in olive oil, season with salt, add honey, add the pumpkin and continue to sauté at a low temperature for about eight minutes.

In the meantime, season the dorade fillets with pepper and salt, dust the skin side with flour and roast on the skin side over medium heat for about three to five minutes.

Mix the pumpkin cabbage with crème fraîche, season with cinnamon, pepper, salt, Tabasco and juice of one lemon.

Add the butter, garlic and rosemary stems to the fish, turn it over and roast for one to two minutes.

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