Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Baked pumpkin with thyme, honey, radicchio and blue cheese
Pumpkin as the star of the plate: the vegetables cooked in the oven taste even better with fine herbs and sweet honey!
Cooking time: 25 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Hokkaido pumpkin |
| 4 | tablespoon(s) | olive oil |
| 2 | tablespoon(s) | honey |
| 4 | twig(s) | thyme (+ extra thyme for garnish) |
| 1 | head | radicchio |
| 1/2 | organic lemon | |
| 2 | tablespoon(s) | apple cider vinegar |
| 150 | g | Gorgonzola |
| 2 | tablespoon(s) | roasted pine nuts |
| salt | ||
| pepper | ||
| cayenne pepper | ||
- Preheat the oven to 175 °C top and bottom heat. Wash and clean the pumpkin, cut in half, remove the seeds and fibers and cut the halves into pieces or wedges. Mix these in a bowl with salt, pepper, cayenne pepper, 2 tbsp olive oil and 1 tbsp honey and season. Wash, dry, shake and add the thyme.
- Spread everything on a baking tray and bake in the oven for approx. 30-35 minutes.
- Clean the radicchio, cut out the stalk, tear the leaves into bite-sized pieces, wash and shake dry. In a bowl, mix the salt, pepper, lemon juice, vinegar with the remaining olive oil and honey and mix in the salad.
- Remove the pumpkin from the oven, leave to cool briefly and spread the salad on top. Crumble the Gorgonzola over the top and serve garnished with the remaining thyme and pine nuts.
Medium yellow green, silver reflections, fine persistent mousse. Herbal savouriness, tobacco and a nutty touch, ripe yellow apple, mineral nuances. Textured, elegant, fine fruit...
Lower Austria, Austria
