Salmon Fillets with Pumpkin Crust

Rinse the salmon steaks, dry them, rub them with the juice of one lemon, season with salt and season with pepper.

Peel the onion and chop it finely. Rinse and clean the leek, cut in half lengthwise and finely chop into half rings. Sauté both in olive oil.

Coarsely grate the pumpkin flesh on the vegetable slicer, add to the leek and onion form, sauté for 5 minutes at low temperature.

Remove the frying pan from the stove, season, add crème fraîche and grated cheese (thicken with sauce thickener if too liquid).

Place the salmon on a baking tray lined with parchment paper, spread the pumpkin mixture thickly on the salmon fillets. Bake in a heated oven at 180 degrees for about 20 minutes.

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