Delicious Pumpkin Seed Oil Recipes
Pumpkin & Potato Puree with Fillet of Pork and Pumpkin Seeds

Instructions

• Preheat the oven to 200 °C.
• Season the meat with salt and pepper and top with 2 sage leaves each before wrapping the medaillons in a rasher of bacon.
• Fasten with a wooden toothpick.
• Clean the mushrooms and chop the parsley.
• Roast the pumpkin seeds in a pan without fat.
• Peel and half the potatoes.
• Peel and finely dice the onions.
• Peel, deseed and dice the pumpkin.
• Cook the potatoes and pumpkin in salted water for 20-25 minutes. Drain and leave to cool a little before mashing them with a press or a masher.
• Work in the butter, salt and nutmeg.
• Heat some oil in a frying pan on a medium flame and fry to close the meat.
• Then place the medaillons in the oven for 10 minutes at 170 °C.
• In the meantime fry the quartered mushrooms, season with salt and pepper and pour in the white wine and pumpkin seed oil.
• When done arrange on a plate together with a medaillon and the mash.
• To decorate sprinkle the chopped parsley on the mushrooms and the roasted pumpkin seeds on the mash.
• Serve.