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Ingredients (2 servings)
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400 g Iglo Zander
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400 g Speisekürbis
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400 g Rana Gnocchi
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Olivenöl
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Salz, Pfeffer
Preparation
- Peel and seed the pumpkin, then cut it into small cubes.
- Heat a little olive oil in a pan and fry the pumpkin cubes for about 10 minutes until soft. Add the gnocchi and fry for another 5 minutes until golden brown. Season with salt and pepper and remove from the pan.
- Season the pike perch fillets with salt and pepper. Heat a little oil in the same pan and fry the fish on both sides until golden brown and crispy.
- Serve the pan-fried pike perch together with the pumpkin and gnocchi mixture.
