For the trout with pumpkin compote, wrap the trout with butter, a dash of white wine, curry, salt, pepper, some finely chopped leek sticks, chopped chili and fresh basil in aluminum foil and steam in the oven until done.
For the compote, boil the peeled, seeded pumpkin cut into fine slices, in a broth of sugar and a dash of apple vinegar, add leek stalks and finish with a flake of butter, chopped mint, pepper, curry and salt.
Garnish trout with pumpkin compote with fresh basil and serve.
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