When you think of Halloween of course you think of pumpkins, so why not take inspiration from the seasonal spirit for a delicious pumpkin recipe? Here is one from Davide Camaioni, founding chef of Posto Nuovo, the prestigious restaurant on the Adriatic Riviera in San Benedetto del Tronto, in the Marche region.
Gurnard Acqua Pazza style with Pumpkin Julienne for four people as an appetiser
2 x 500 grams gurnards
1/2 small pumpkin
1 carrot
1 rosemary sprig
2 cloves of garlic
500 ml vegetable stock
Olive oil, salt and black pepper to taste
2 celery ribs
1/2 onion
2 ripe red tomatoes
1 bunch of parsley stalks
50 grams flour
Fillet the fish and season with salt and pepper on both sides. Wash the bones and heads well, these will be used for the stew to complete the dish.
Peel the pumpkin and remove the seeds, soaking the julienne-cut peels in cold water and keep aside. Slice the pumpkin finely and wrap it in the reconstituted fillets, using kitchen foil. Place in the fridge.
Stir-fry all the herbs with the gurnard trimmings, and when wilted, pour in the vegetable stock and simmer until the liquid is 1/3 reduced. Season with salt and pepper. Peel the pumpkin seeds and fry just long enough to become crispy, then let them rest at room temperature.
Soak the fillets for eight minutes (four minutes per side) in the reduced cooking water. Dredge the julienne skins in flour and fry in plenty of oil until golden brown.
Place the fish fillets on the bottom of a serving dish and top with the pumpkin julienne and seeds. Strain the sauce and drizzle it over the dish at the table.
