Buckwheat Pickerel with Pumpkin Vegetables

Rating: 3.0 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Pumpkin vegetables:


Remove the peel from the potatoes, grate and then mix with eggs, flour, salt and milk. Heat a little oil in a frying pan, spoon a little dough into each and form small cakes, which are fried crispy on both sides.

Tastes very good with game, e.g. roasted pheasant breast, and pumpkin vegetables.

Pumpkin vegetables: Peel the pumpkin and cut the flesh into strips. Sauté shallots and bacon in butter until soft, add the pumpkin, stew a little and then pour the whipped cream. Boil briefly, add raisins and balsamic vinegar and season with salt, pepper and a pinch of nutmeg.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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