Gurnard Fillets in Red Wine Plum Sauce

Try this delicious pasta dish:

Simmer lemon slices, a tiny bit of salt, fish bones and black pepper in water for half an hour. Skim off the foam. Pour through a sieve, collect the broth.

Cut peeled pumpkin into slices, cut them into narrow ribbons with a peeler.

Sauté shallots in a third of the butter, add garlic. Sprinkle 3/4 of the sugar, caramelize. Extinguish with vinegar. Add wine and stock, cook until thick. Stew half of the plums in a little water until soft, pass through a sieve and stir into the sauce. Add green pepper and remaining plums, let bubble up. Boil the fish stock, remove from the heat. Stew the fillets in it for 5-7 minutes with the lid closed.

Melt remaining butter, season with salt, pepper, remaining sugar and 1 tbsp. juice of a lemon. Steam pumpkin ribbons in it for 3-5 min. until soft. Serve with fish and sauce. Sprinkle almond slivers on top.

Serve with: narrow ribbon noodles

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