Halibut Au Gratin with Pumpkin Noodles and Corn Morels

For gratinated halibut with pumpkin noodles and corn morels, first prepare the pumpkin noodles. To do this, finely grind the pumpkin seeds in a coffee grinder and make a pasta dough with the remaining ingredients. Then roll out the dough, cut pasta and cook in salted water as usual.

Wash the morels well in cold water. Boil milk with butter and season with salt and pepper. Add the polenta, stirring constantly, and let everything simmer over medium heat until the polenta mixture separates from the bottom of the pot. Remove the polenta from the heat and let it cool down a bit. Separate the egg. Beat the egg white with the salt until stiff and set aside. Stir the egg yolk into the polenta mixture and let cool completely. Quarter or halve the morels. Peel and finely dice the shallots and garlic cloves and sauté in olive oil until translucent. Add the morels and deglaze with white wine. Add thyme, cream and vegetable stock. Reduce the sauce to a creamy consistency over medium heat and set aside.

Wash the halibut fillets, dab dry, season with salt and pepper and sear in olive oil for about 2 minutes on each side. Add rosemary, thyme and garlic. Then place on a baking sheet. Fold the beaten egg whites and chopped chives into the polenta mixture and spread it on the fish fillets. Cook in the salamander for about 5 minutes until golden brown.

In the meantime, sauté the cooked pasta in pumpkin seed oil and add the ground pumpkin seeds.

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