Pumpkin Rösti with Smoked Char and Pumpkin Straw

Rinse the potatoes and cook in salted water with the skin on. Drain the water, cool the potatoes and remove the skin. Grate with a coarse grater. Cut the pumpkin into pieces, remove the peel and also grate with a coarse grater. Salt with a little salt and leave for about ten minutes – the salt draws the water out of the pumpkin. Then squeeze the pumpkin with your hands and mix with the grated potatoes, season with salt and freshly ground pepper, add the chopped shallots.

In a coated frying pan, roast larger or smaller round cookies of your choice in clarified butter over medium heat until golden brown, turn them over to the other side – either with a palette or, if you are more experienced, by swirling them around and roasting the other side until golden brown as well. Remove from the frying pan and drain on a paper towel. Bake the other rösti in the same way. Put them on a tray with parchment paper and warm them up in the preheated oven at 200 °C for about eight minutes before serving.

For the smoked char, place either a smoker (you can get one in a fishing supply store) or an old cooking pot on the stove top, line the bottom with aluminum foil. Add the smoker meal (also from a fishing supply store, usually beech chips mixed with juniper and rosemary) and then place a grid over it.

Remove the bones from the char fillets with tweezers or

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