Cream of pumpkin with orange-scented wild cod slivers
200 g cod loin slices
50 g mixed nuts
Olive oil pearls
1 kg pumpkin (peeled weight)
1 large potato
6 g sugar
1 l vegetable broth or water
Peel of ¼ orange
300 g heavy cream
60 g butter
Salt and pepper/vc_column_text]
Dice the pumpkin and potato. Sauté in a pot with butter.
Add the broth and orange peel without the white part. Boil for 25 minutes. Remove the orange peel, add the sugar, salt, pepper and cream and boil for 5 more minutes. Remove from heat and blend. Strain with a chinois. Let cool.
Serve the cream topped with cod slivers, nuts, grated orange zest to taste, olive oil pearls and sprouts.