Seared Halibut With Pumpkin Basil Spaetzle

Directions Print

For the Pumpkin Basil Spaetzle

1. Fill a 5-quart stockpot with 3 quarts water, add the vegetable base and bring to a boil.
2. In a medium bowl, combine the eggs and milk with salt and pepper to taste and gradually add the flour until you have a smooth dough.
3. Fold in the basil pesto and pumpkin purée.
4. When the stock is boiling, form a test dumpling using a teaspoon.
5. Dip the spoon into the hot stock; then cut out a small piece of dough and place it in the hot vegetable stock.
6. Cook for about 3 minutes and then remove and test for doneness.
7. Cook the remaining dumplings; then place them in a cold water bath.
8. When ready to serve, heat half the butter and sauté the dumplings in the pan until golden brown.

Seared Halibut

1. Heat a sauté pan, add the oil and, when it’s hot, add halibut, seasoned with salt and pepper. Cook for 2 minutes on each side. Briefly grill the mini pepper strips. Cook the pork rind in a deep-fryer.
2. Place the halibut on a serving plate, top with the raw cucumbers and cooked pork rind and garnish with the pepper.
3. Arrange the spaetzle into separate piles.
4. Melt the remaining butter, add the juice of a lemon, season with salt and pepper, and pour onto the plate.
5. Drizzle with pumpkin seed oil and melted butter.