Roasted Norwegian Clipfish with purée of pumpkin and beetroot

Name: Roasted Norwegian Clipfish with purée of pumpkin and beetroot
Prep time: 25 min
Cook time: 35 min
Yield: 2
Ingredients: 2 loins Norwegian clipfish with skin, watered out and cleaned; 2 cloves garlic; 1 small bunch thyme; 50 ml olive oil; 350 g Hokkaido pumpkin; 20 g butter; 1 small bunch rosemary, fresh; 200 g beetroot; 50 ml beetroot juice; 2 leaves rice; 50 g Portuguese cabbages; 20 g pumpkin seeds; 200 ml oil or frying oil; salt; pepper

Try this delicious recipe with Norwegian clipfish, pumpkin and beets!

Cooking time50-60 min

Difficulty levelMedium

Rating2/5

Servings

Ingredients

Preparation

Place the garlic and the stick of thyme on the Norwegian clipfish loins and drizzle oil over.
Roast in a pre-heated oven at 180ºC for 15 to 20 minutes and set aside.
For the pumpkin purée, roast the cubes of peeled pumpkin, seasoned with rosemary, salt and pepper, for 35 minutes at the same temperature. Once roasted, blend with butter until the texture is creamy.
Boil the beetroots.
For the beetroot purée, blend the boiled beetroot and season with salt and pepper.
Serve the roasted clipfish loin with the purées, the rehydrated rice paper, the Portuguese cabbage fried in oil and pumpkin seeds.