Label Rouge Scottish salmon with pumpkin cream

(Serves 4):

  • 400 g skinless Label Rouge Scottish salmon fillet
  • 800 g pumpkin
  • 1 onion
  • 1 vegetable stock cube
  • 2 dstsp thick crème fraîche
  • 50 g butter
  • 15 cl single cream
  • 1 level dstsp ground black pepper
  • 2 dstsp olive oil
  • Salt, ground pepper

Preparation: 30 min
Cooking: 35 min

Peel the pumpkin to obtain around 600 g flesh.  Cut into large cubes. 
Peel and chop the onion.  Sweat in half the butter for 5 minutes.  Add the pumpkin pieces.  Cover with water, add the stock cube, salt and pepper and cook for 25 minutes over a medium heat.
Meanwhile whip the single cream until firm.  Add the salt and black pepper and keep the chantilly cool. 
Cut the salmon into thin slices and lay on a baking tray covered with foil.  Brush over with oil, season with salt and pepper.
Blend the pumpkin to obtain a smooth creamy purée.  Add the remaining butter and thick cream. 
Grill the salmon slices for 3 to 4 minutes. 
Pour the purée into deep plates and arrange the salmon slices with one or two quenelles of pepper chantilly.