Discover Autumn’s Flavors: Brill with Baked Pumpkin Recipe

As autumn arrives, the culinary world turns its attention to seasonal ingredients, with pumpkin taking center stage. At the restaurant Goldie, chef Aishling Moore has embraced the Uchi Kuri variety of winter squash, sourced from Alex at Singing Frog Gardens in West Cork. This vibrant orange squash not only delights the palate but also showcases versatility in multiple dishes.

Uchi Kuri pumpkins are characterized by their teardrop shape and a sweet, nutty flavor that deepens when roasted. Moore highlights their adaptability, suggesting they can be used in soups, salads, or even desserts. With a bounty of apples from this summer’s harvest, she notes that the pumpkin will play a vital role in her autumn menu.

Perfect Pairings: Brill and Pumpkin

For her latest recipe, Moore has chosen brill, a flat fish known for its mineral flavor that complements the sweetness of roasted pumpkin. She emphasizes the ease of substituting brill with other fresh fish options such as John Dory, turbot, plaice, or megrim, depending on availability.

The dish features a vibrant kale and caper salsa, which adds a refreshing contrast to the rich flavors of the baked pumpkin and fish. Moore uses ragged Jack kale but encourages flexibility, as curly kale is widely available and works equally well.

A Simple, Flavorful Recipe

Moore’s recipe for Brill with Baked Pumpkin and Kale Caper Salsa is straightforward, making it accessible for home cooks. Here’s how to prepare this delicious dish:

**Ingredients:**
– For the baked pumpkin:
– 1 medium Uchi Kuri squash
– 3 tbsp golden rapeseed oil
– 2 cloves garlic, minced
– 1 small bunch of sage, chopped
– 1/4 tsp freshly grated nutmeg
– 1 pinch of white pepper
– Sea salt to season
– 2 tbsp butter

– For the brill:
– 4 large or 8 small brill fillets (skin removed)
– 1 tbsp golden rapeseed oil
– Pinch of fine sea salt

– For the salsa:
– 1 large handful of kale (washed, stalks removed)
– 1 tbsp capers, drained
– 1 lemon, zest and juice
– 1 tsp sherry vinegar
– 3 tbsp golden rapeseed oil

**Method:**
1. Prepare the salsa by finely chopping the kale and capers, combining them in a small bowl with lemon juice, zest, sherry vinegar, and rapeseed oil. Season to taste and set aside.

2. Preheat the oven to 180°C. Cut the pumpkin in half, remove the seeds, and coat with one tablespoon of rapeseed oil. Season generously and roast skin-side up for 35-40 minutes until tender. Once cooked, allow to cool slightly before scooping the flesh out.

3. In a medium pot over medium-high heat, cook the minced garlic in the remaining rapeseed oil until golden brown. Stir in the roasted pumpkin, breaking it up with a wooden spoon. Add sage, nutmeg, and season with sea salt and white pepper. Finish with butter and keep warm.

4. Increase the oven temperature to 200°C. Grease a large roasting tray with rapeseed oil and place the brill fillets on top. Season with fine sea salt and bake for 4-6 minutes until fully cooked.

5. Serve the brill alongside the baked pumpkin and top with the kale and caper salsa.

Moore’s dish exemplifies the essence of autumn dining, combining local ingredients with simple preparation techniques. As the season progresses, the use of fresh produce like Uchi Kuri squash not only enhances flavors but also supports local growers. This recipe invites everyone to enjoy the richness of the harvest while celebrating the vibrant tastes of the season.