With a ball cutter cut out 12 balls from the pumpkin, boil briefly in strong salted water and then quench in ice water. Cut 50 g of the pumpkin into fine strips and marinate with salt, pepper, nutmeg, oil and lemon juice. Cut 300 g of pumpkin and a shallot into cubes and sauté together in some butter, deglaze with some vegetable stock and season with salt, pepper and nutmeg. Meanwhile, caramelize the sugar, deglaze with red wine and simmer. Add the elderberries to the hot liquid and let them steep. Then cut the pike fillet into 4 equal portions and fry in a pan, season with salt and pepper. Mix freshly chopped chives into the hot pumpkin ragout and place on the plate. Place the pumpkin balls in front of it and arrange some raw marinated pumpkin salad on top. Place the pike fillet on the pumpkin ragout and sprinkle some raw grated pumpkin on top. Spread the elderberries with their own juice over the dish.