In our last article, we introduced you to German chef André Schneider, a true pioneer in refined cannabis cuisine—or rather, cannabis gastronomy. Below, you’ll find the recipe for our catfish in pumpkin soup with beet chips, infused with hemp seed oil from the now-famous B-45 variety. This delicious dish, created by André, is a subtle blend of balance, flavors, and indulgence—the perfect accompaniment to your Halloween weekend.
Today’s sumptuous cannabis recipe was created to highlight and showcase the full exotic aromatic potential of the flowers grown from the B-45 cannabis seed. You’ll quickly discover the delicious, refined, distinctive, intensely citrusy, creamy, and delicate flavor profile of the B-45 cannabis plant.
You’ll quickly be captivated by the flattering citrus notes found here, which are also noticeable thanks to their great delicacy, especially when enhanced by the pumpkin soup made with orange juice, which simultaneously adds a complementary creamy and sweet-fruity note.
B-45 pleasantly firm flesh of the catfish adds a down-to-earth flavor that, together with the beet chips and pumpkin seed oil, captures the earthy lightness of the flowers. We topped it all off with B-45 hemp seed oil, which contains the wonderful properties of B-45 a high terpene profile, as well as the potential for an intense, high-quality high. We infused the hemp seed oil with B-45 flowers.
1) Instructions for making pumpkin and orange soup (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 stock to round out the dish / vegetable stock (optional)
– About 7–10 g of fresh ginger
– 1 chili pepper
– Salt
– Pepper
– Brown cane sugar
-1 pinch of nutmeg
Cut the Hokkaido squash in half, remove the seeds, and cut it into cubes. Unlike other types of squash, there is no need to peel the Hokkaido squash. Peel the onion and cut it into cubes. Peel the ginger and mince it very finely, and remove the seeds from the chili pepper and mince it finely.
Melt the butter in a saucepan, add the diced onions, and sauté until they become translucent. Next, add the pumpkin cubes, chili pepper, and ginger, and cook everything for a few minutes, stirring occasionally, before deglazing with the orange juice. Let everything simmer over low heat with the lid on for 15 to 20 minutes.
Once the pumpkin can be easily mashed with a wooden spoon, blend it into a smooth purée using a blender. Then add the cream, return the mixture to the heat, and adjust the consistency and season with fish stock, salt, pepper, brown cane sugar, and a pinch of nutmeg.
2) Tips for making beet chips
Ingredients:
- 2–3 beets (raw)
- 1–2 teaspoons of olive oil
- 1–2 teaspoons of fresh thyme leaves
- Mountain salt
Preheat the oven to 130 degrees (convection). Trim the ends off the beets and peel them. Then slice them as thinly as possible using a vegetable slicer or a knife. Line a baking sheet with parchment paper and arrange the beet slices on it so they don’t touch each other. Drizzle with a little olive oil and season with a pinch of thyme. Bake on the middle rack for 30 to 35 minutes, until the slices are crispy. Keep an eye on the oven during the last 15 minutes, as the vegetable chips can burn very quickly, depending on their thickness. Remove from the oven, salt to taste, and enjoy.
3) Tips for preparing catfish
Per serving:
- 200 g catfish fillet *
- 1/2 lemon
- Salt
- Clarified butter
- 1 clove of garlic
- 1 sprig of thyme
If you're using a whole fish, we recommend making your own fish stock and using it to prepare the pumpkin and orange soup and other dishes (if needed).
To do this, the fish is washed, rubbed with lemon juice, and lightly salted all over. This traditional method is based on hygiene considerations, but it has also stood the test of time for its flavor.
The catfish fillets are then seared in a hot skillet with clarified butter and immediately reduced to low heat. The garlic clove is pressed and added to the skillet along with the sprig of thyme. The fat that coats the garlic and thyme can be spooned over the fillets.
When the fish is two-thirds cooked and only the top third is still raw, it is turned over and cooked for about 1 minute on the top side, then served immediately.
We drizzled the dish with pumpkin seed oil and B-45 hemp seed oil, B-45 garnished it with sous-vide-cooked radishes.
It's ready, so enjoy the treats and have fun this Halloween weekend—make the most of it!
