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Plaice with pumpkin agrodolce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 324
  • Fat about 14g
  • Carbohydrates about 19g
  • Protein about 28g
This is needed
This is needed for 4 people
Pine nuts
  • 3 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • 100 g beetroots (e.g. Chioggia), cut into slices approx. 5 mm thick
  • 600 g squash (e.g. Muscade), cut into slices
  • 1 tbsp sage, finely chopped
  • 1 tbsp rosemary needles, finely chopped
  • 0.5 tsp salt
  • 1 tsp sugar
  • a little pepper
  • 1 dl white balsamic vinegar
  • 4 plaice fillets (MSC) (each approx. 150 g)
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp white flour
  • a little oil for frying
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And that's how it's done
And that's how it's done
Pine nuts
Toast the pine nuts in a frying pan without adding any oil until golden brown, set aside.
Heat the oil in a frying pan, stir fry the pumpkin in batches for approx. 7 mins. on each side, keep warm. Add more oil if necessary, sauté the garlic in the same pan. Add the beetroot, sage and rosemary, stir fry for approx. 5 mins. Return the pumpkin to the pan, scatter over the sugar, season. Pour in the balsamic and simmer for approx. 2 mins.
Season the fish, dust with flour, shake off the excess. Heat the oil in a non-stick frying pan and fry for approx. 2 mins. on each side. Serve the fish with the pumpkin.