Pumpkin & Potato Puree with Fillet of Pork and Pumpkin Seeds

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INGREDIENTS:
  • 8 medaillons of pork (80 g each)
  • 16 sage leaves
  • 8 rashers of bacon
  • salt, pepper
  • 500 g mushrooms
  • 1 small onion
  • 1 bunch flat leaf parsley
  • 400 g potatoes
  • 700 g pumpkin meat
  • 50 g butter
  • nutmeg
  • 2 tbsp sunflower oil
  • 25 g pumpkin seeds
  • 1-2 tsp pumpkin seed oil
  • 1 tbsp white wine


    DIRECTIONS:
    Preheat the oven to 200 °C.
    Season the meat with salt and pepper and top with 2 sage leaves each before wrapping the medaillons in a rasher of bacon.
    Fasten with a wooden toothpick.
    Clean the mushrooms and chop the parsley.
    Roast the pumpkin seeds in a pan without fat.
    Peel and half the potatoes.
    Peel and finely dice the onions.
    Peel, deseed and dice the pumpkin.
    Cook the potatoes and pumpkin in salted water for 20-25 minutes. Drain and leave to cool a little before mashing them with a press or a masher.
    Work in the butter, salt and nutmeg.
    Heat some oil in a frying pan on a medium flame and fry to close the meat.
    Then place the medaillons in the oven for 10 minutes at 170 °C.
    In the meantime fry the quartered mushrooms, season with salt and pepper and pour in the white wine and pumpkin seed oil.
    When done arrange on a plate together with a medaillon and the mash.
    To decorate sprinkle the chopped parsley on the mushrooms and the roasted pumpkin seeds on the mash.
    Serve.



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