Chocolate and Trout

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Serves 2
Cooking time: 30 min.

300 g trout
100 g fresh pumpkin
70 g bitter (99% cacao) chocolate
20 g sugar
10 g salt
2 g pepper
1 lemon
2 springs thyme

For the sauce:
100 ml 38% cream
120 g strawberries

Top trout with marinade made of sugar, salt, thyme, pepper and lemon juice. Keep in fridge for 2 minutes.
Cut pumpkin in triangles, roast in butter until soft.
Use a stewpan to make sauce: boil cream down to sauce-like thickness, add strawberries cut in big pieces, add salt and pepper.
Serve trout with garnish, make a sail of chocolate as follows: melt chocolate for 1.5 minutes in microwave, draw a sail by applying a thick chocolate thread to a sheet of parchment paper and finally chilling chocolate. 
Pour the sauce around.