Waller on Pumpkin Herb

For the waller, chop or grate the pumpkin flesh very finely. Also finely chop the onion and sauté in a saucepan in hot vegetable oil, add the pumpkin flesh. Deglaze with a good dash of peach vinegar, pour in soup, add the bertam sprig and cook until tender, 30 to 40 minutes.

In the meantime, salt and lightly pepper the Wallersteaks and lightly flour both sides. Rub a fish pan with a crushed garlic clove, heat butter and oil in it and fry the Wallersteaks on both sides until golden brown.

When the pumpkin cabbage is soft, remove the sprig of bertam and stir in the whipping cream and simmer on low heat for another 5 minutes until the cabbage has taken on a creamy consistency.

Season the cabbage with salt and pepper, arrange in portions on plates and place a Wallersteak in the middle of each. Serve hot with salted potatoes.

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