In our last article, we introduced you to German chef André Schneider, which is a true pioneer in refined cannabis cuisine or rather cannabis gastronomy. Below you will discover the recipe for our Catfish in pumpkin soup and beet chips, infused with hemp seed oil from the now famous variety B-45. This delicious dish created by André is a subtle blend of balance, flavors and deliciousness, which will perfectly accompany your Halloween weekend.
Our sumptuous cannabis recipe today was created to enhance and demonstrate the full exotic aromatic potential of flowers that come from cannabis seed B-45. You will quickly realize the delicious refined, distinctive, intensely citrusy, creamy and delicate taste potential of the B-45 cannabis plant.
You will quickly be seduced by the flattering citrus notes found here, which are also perceptible thanks to their great delicacy, especially when transcended by the pumpkin soup made from orange juice, which brings at the same time a complementary creamy and fruity-sweet note.
The pleasantly firm flesh of the catfish brings an earthy flavor that, along with the beet chips and pumpkin seed oil, embodies the earthy lightness of the flowers. We topped it off with B-45-infused hemp seed oil, which contains the wonderful properties of B-45: a high B-45 terpene profile, plus the potential for an intense high and high quality. We infused the hemp seed oil used with vacuum decarboxylated B-45 flowers.
1) Pumpkin Orange Soup Preparation Tips (Makes 1.5-2 L)
Ingredients :
– 1 Hokkaido pumpkin
– 1 vegetable onion
– About 40 g of butter
– About 200 ml of orange juice
– 200 ml of cream
– Fish broth to complete / vegetable broth optional
– About 7-10 g of fresh ginger
– 1 chili pepper
– Salt
– Pepper
– Brown cane sugar
-1 pinch of nutmeg
THE Hokkaido pumpkin is cut in half, seeded and cut into cubes. Unlike other types of pumpkin, there is no need to peel Hokkaido pumpkin. The onion is peeled and cut into cubes. The ginger is also peeled and chopped very finely, and the chilli is seeded and finely chopped.
Butter is melted in a saucepan, onion cubes are added and sautéed until translucent. Then add the pumpkin cubes, chili pepper and ginger and brown everything for a few minutes, stirring from time to time, before deglazing with the orange juice. Everything is left to simmer over low heat with the lid closed for 15 to 20 minutes.
When the pumpkin can be crushed easily with a wooden spoon, it can be reduced to a fine puree using a blender. Then add the cream, return to the heat and adjust the consistency and season with fish stock, salt, pepper, brown cane sugar and a little nutmeg.
2) Tips for preparing beet chips
Ingredients :
- 2 – 3 beetroot tubers (raw)
- 1 – 2 teaspoons of olive oil
- 1 – 2 teaspoons of fresh thyme leaves
- Mountain salt
Preheat the oven to 130 degrees (hot air). Cut the ends of the beetroot and peel the tubers. Then cut them into slices as thin as possible using a vegetable cutter or a knife. Cover a baking tray with parchment paper and spread the beetroot slices on it without them touching. Drizzle with a drizzle of olive oil and season with a pinch of thyme. Bake on the middle rack for 30 to 35 minutes, until the slices are crisp. Monitor the oven for the last 15 minutes, as the vegetable chips can burn very quickly, depending on their thickness. Remove from the oven, add salt to your liking and enjoy.
3) Catfish Preparation Tips
Per individual serving:
- 200 g catfish fillet *
- 1/2 lemon
- Salt
- Clarified butter
- 1 clove of garlic
- 1 sprig of thyme
If using a whole fish, it is recommended to make your own fish stock and use it to prepare Pumpkin Orange Soup and other dishes (if needed).
To do this, the fish is washed, rubbed with lemon juice and salted all around, without excess. This classic method has a hygienic basis, but it has also proven itself today for taste reasons.
The catfish fillet is then seared in a hot pan with clarified butter and placed directly over low heat. The garlic clove is pressed and added to the pan with the thyme sprig. The fat surrounding the garlic and thyme can be distributed over the fillets using a spoon.
When the fish is two-thirds cooked and only the top third is still raw, it is turned over and cooked for another minute or so on the top side, then served directly.
We drizzled the dish with pumpkin seed oil and B-45-infused hemp seed oil and decorated it with sous vide radishes.
It’s ready, so enjoy and have fun this Halloween weekend, enjoy!
