Loup De Mer in Champagne Tarragon Foam with Pumpkin Puree

For the pumpkin puree, cook pumpkin flesh in salted water for about 15 minutes. When the pumpkin is soft, pour off the water, put the pumpkin pieces once again in the saucepan, put on the stove and let it steam out, always shaking it again.

Press the pumpkin through a press, gradually add the hot milk with a whisk and beat everything together well.

In the meantime, fillet the loup, put on the fish stock, add the carcasses of the loup to the stock and cook with the greens for 15 minutes.

Strain the stock and reduce by half. Sauté the shallots in a frying pan with a little butter and deglaze with the stock, add the tarragon.

Sauté the fillets in a frying pan with a little butter, deglaze with champagne and steam until soft.

Remove and keep warm.

Mix egg yolks and champagne. Pour stock into a small saucepan and bring to a boil. Season with salt and pepper, remove from heat and add the egg yolk-champagne melange.

Whip for at least 30 seconds, then fold in the whipped cream and spread over the fillets.

Mix the brown liquid butter into the pumpkin puree, season with salt if necessary, and finish with a pinch of nutmeg.

Serve the Loup de mer with the pumpkin puree.

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