Pike Perch on Pumpkin Cabbage

Put the saucepan on to boil with water. Rinse the potatoes, remove the skin and cut them in half. Once the water boils, do the potatoes about 15 min until they have a good bite.

Coarsely grate and salt the pumpkin, then set aside. Check walleye fillet to make sure all scales are gone. Look closely to make sure all bones in fillet are removed. Cut into approx. 150 g pieces.

Remove seeds from peppers and cut into small cubes. Remove the peel from the ginger and chop it, remove the peel from about 1 tsp garlic and cut it off. Pluck rosemary and cut off the needles.

Put on the saucepan, pour in the butter, sweat the garlic, add the ginger and peppers and sweat a little. Add the squeezed grated pumpkin. Season with salt and freshly ground pepper to taste. Add honey at the end and sauté for another minute.

Put a large frying pan, in which the fish as well as the potatoes fit, on the kitchen stove and get hot. If such a large frying pan is not in the house, then feel free to use two frying pans.

Put oil in the frying pan, then put the potatoes in with the cut surface at the beginning and fry a little bit. Season the pike perch with salt and pepper and place it with the skin side in the frying pan. Put a small plate on top of the pike perch so that the whole skin gets crispy during frying.

Turn potatoes to the other side from time to time.

When the skin side of the pike perch is brown, remove the plate.

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