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HALLOWEEN CANNABIS RECIPE: PUMPKIN SOUP FISH AND BEET CHIPS B-45

uring our last article, We presented you the German chief André Schneider, which is a real precursor in refined cannabis cuisine or rather cannabic gastronomy. You will discover below the recipe for our pumpkin soup and beet chips, infused with hemp seed oil from the now famous Variety B-45. This delicious dish made by André, is a subtle mixture of balance, flavors and delicacies, which will perfectly accompany your weekend during Halloween.

 Our sumptuous cannabis recipe today was created to enhance and demonstrate all the full exotic aromatic potential of flowers that come from Cannabis seed B-45. You will quickly realize the delicious refined, distinctive, intense, creamy and delicate taste of the cannabis plant B-45.

You will quickly be seduced by the notes of flattering citrus that we find here, which are also perceptible thanks to their great delicacy, especially when they are transcended by the pumpkin soup made from orange juice, which brings At the same time, a creamy and fruity-sucking note.

The pleasantly firm flesh of catfish brings a earth-to-terre flavor which, with beet chips and squash seed oil embodies the earthy lightness of flowers. We have crowned everything with infused hemp seed oil from B-45, which contains the wonderful B-45 properties: a high terpenic profile of B-45, as well as the potential of an intense high and high quality. We have infused hemp seed oil used with B-45 flower flowers under vacuum.

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1) TIPS FOR PREPARING THE PUMPKIN AND ORANGE SOUP (FOR 1.5-2 L)

Ingredients : 

– 1 pumpkin hokkaido

– 1 vegetable onion

– About 40 g of butter

– about 200 ml of orange juice

– 200 ml of cream

– Fish broth to complete / optional vegetable broth

– approximately 7-10 g of fresh ginger

– 1 pepper

– Salt

– Pepper

– red cane sugar 

-1 pinch of nutmeg

THE pumpkin hokkaido is cut in half, seeded and cut into cubes. Unlike other types of pumpkin, there is no need to peel the pumpkin hokkaido. The onion is peeled and cut into cubes. The ginger is also peeled and chopped very finely, and the pepper is exhausted and finely chopped.

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The butter is melted in a saucepan, the onion cubes are added and jumped until they become translucent. We then add the pumpkin cubes, chilli and ginger and bring everything back for a few minutes, stirring from time to time, before breaking with the orange juice. Everything is left to simmer over low heat with the closed lid for 15 to 20 minutes.

When the pumpkin can be easily crushed with a wooden spoon, it can be reduced in fine puree using a blender. Then add the cream, put back on the heat and adjust the consistency and season using the fish fume, salt, pepper, red cane sugar and a little nutmeg. 

 2) BETTERAVE CHIPS PREPARATION TIPS

Ingredients :

  • 2 – 3 beet tubers (Crus)
  • 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 beet and peel the tubers. Then cut them into slices as thin as possible using a light cutter or a knife. Cover a baking sheet with parchment paper and spread the beet slices there without their touching. Drizzle with a drizzle of olive oil and season with a pinch of thyme. Bake in the middle rack for 30 to 35 minutes, until the slices are crisp. Monitor the oven for the last 15 minutes, as vegetable chips can burn very quickly, depending on their thickness. Remove from oven, salt to your liking and taste.

 3) CAT FISH PREPARATION TIPS

 By individual portion:

  • 200 g of catfish net *
  • 1/2 lemon
  • Salt
  • Clarified butter
  • 1 garlic clove
  • 1 branch of thyme

If you use a whole fish, it is recommended to make your own fish broth and use it to prepare the pumpkin and orange soup and other dishes (if necessary).

To do this, the fish is washed, rubbed with lemon juice and salty over all over, without excess. This classic method is based on a hygienic basis, but it has also proven itself until today for taste reasons.

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The catfish fillet is then seized in a hot pan with clarified butter and put directly on low heat. The garlic clove is pressed and added to the pan with the thyme branch. The fat surrounding the garlic and thyme can be distributed over the nets using a spoon.

When the fish is cooked in two thirds and only the upper third is still raw, it is returned and still cooked for about 1 minute on the upper side, then served directly.

We watered the dish of squash seed oil and hemp seed oil infused with the B-45 and decorated it with vacuum-cooked radishes.

 It’s ready, so enjoy and entertain yourself in this Halloween weekend, enjoy!

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