Baked pumpkin with bakskuld(Danish smoked dried fish), cranberries, jerusalem artichoke and shallots
1 large butternut squash or hokaido pumpkin
4 tbsp. apple vinegar
4 tbsp. olive oil
2 tbsp. acacia honey
1 cup fresh cranberries (frozen can be used)
1 tbsp. cane sugar
200 g jerusalem artichoke
1 bunch parsley
1 pcs. bakskuld (danish smoked dried fish)
sea salt and freshly ground pepper
Peel the pumpkin and cut into chunks and place them on a baking tray with baking paper and add vinegar, oil, salt, honey and pepper.
Cook the pumpkin pieces in the oven at 180 ° for 7-8 min., Until tender but still with a little bite.
Remove the pumpkin from the oven and let them cool easily.
Mix cranberries with cane sugar, and let them marinate for 10 minutes.
Wash the jerusalem artichoke thoroughly.
Cut artichokes thinly on a mandolin or with a sharp knife.
Mix the cooked pumpkin with cranberries, Jerusalem artichoke and chopped chervil, season with salt and pepper.
Peel the shallots and cut into very fine slices.
Cut the bakskuld in to filet, remove the skin and cut then into small cubes and fry until crisp in a hot pan in a little olive oil.
Arrange pumpkin on a serving dish and sprinkle with shallots and crisp bakskuld cubes on top.
Server as an light lunch salad or a small starter.