Pumpkin pot

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Prep time:

Cook time:

Serves: 4

By greeneggsandhamsamiam

(1 Vote) 3

Ingredients

  • 1 onion, peeled and sliced

  • 1 pinch black pepper

  • 1 pumpkin, (small)

  • 1.5lb white fish, (like hokey or monkfish) cut into large chunks

  • 1/2lb prawns

  • 600ml creme fraiche

  • 3 medium leeks, washed and sliced

Method

  1. Preheat the oven to 180C.
  2. Cut a lid out of the pumpkin and remove seeds. Put the pumpkin, whole, into a pan of boiling water for 20 minutes or until the flesh is tender but not soft.
  3. In the meantime, gently pan fry the onion and leeks, cook slowly so that the vegetables become soft and sweet.
  4. Place the fish on the bed of vegetables, put the lid on the pan and gently steam the fish for 5-10 minutes. Add the prawns and gently fold in the creme fraiche. Add freshly ground black pepper.
  5. Now, put the contents of the pan into the pumpkin and put on the pumpkin lid. Bake in the oven for a further 15 minutes.
  6. To serve, bring the pumpkin to the table and serve directly from the pumpkin with rice.

Handy Hint

Before adding the fish to the pumpkin, gently score the inside of the pumpkin to allow the flavours to penetrate.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Autumn

  • Fish

  • Shellfish

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Your comments

  • 20/10/08 17:42

    I will definitely be trying this! Carmenere, there is a fish in NZ called hoki that might be it.

  • Carmenere 07/03/08 13:55

    Hi Greeneggs, this looks like a gorgeous recipe, one I am definitely going to try in the near future. I was just wondering about the 'hokey' fish you mentioned. I have not heard of this before, where is it from and what other type of fish(apart from monkfish) is it like? Cheers, Carmenere

  • greeneggsandhamsamiam 18/01/08 16:08

    The kids love this recipe, they are so excited by the novelty of their food coming out of the pumpkin that they forget they are eating leeks....