Arctic Char Cold Steamed with Lime Pumpkin

For the lime pumpkin, drain the yogurt in a straining cloth for 1 hour. Cut the pumpkin into small cubes, steam with a little water and lemon zest until soft. Let liquid evaporate completely. Blend finely in a tower blender with the remaining ingredients, add the drained and squeezed yogurt and season to taste. Salt the fish fillets, sprinkle with coriander and pink pepper and place – skin side down – on a plate drizzled with olive oil. Cover well with cling film and cook at 90°C for about 30 minutes (depending on the size of the fish) in the oven (convection oven) until translucent.

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