Baked Pumpkin Wedges

First make the sauce. Make sure that all ingredients have equal heat, so that the sauce does not curdle. Beat the eggs in a hand mixer, add the vinegar, season with salt and season with pepper. Turn on the hand mixer on the lowest speed, add the oil through the opening in the lid in a strong stream. Transfer to a large enough bowl, stir through with the finely chopped anchovies, gherkins, capers, herbs as well as the mustard, season to taste.

Peel the pumpkin, remove the seeds and the fibrous inside. Cut the flesh into 1 cm wide wedges. Season the milk with salt, season with pepper and bring to the boil. Put in the pumpkin wedges, reduce the temperature and simmer gently for 5-6 minutes. Lift out and drain well.

Pour the breadcrumbs as well as the flour on a plate each.

Beat the eggs in a deep plate and mix well. Turn each of the drained wedges in flour to the other side, tap off excess flour, drag the squash through the beaten eggs, and lastly turn it in the bread crumbs to the other side.

Heat the oil in a large frying pan and fry the breaded pumpkin wedges for 1-2 min. Add the butter, turn the squash pieces to the other side and roast for another 1-2 min. Lift out of the frying pan, arrange on plates and bring to the table with the remoulade.

Our tip: It is best to use fresh herbs for extra flavor!

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