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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.
\n\n\n\n Today’s sumptuous cannabis recipe was created to enhance 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 appealing 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 fruity-sweet note.
The pleasantly firm flesh of the catfish adds a down-to-earth flavor that, together with the beet chips and pumpkin seed oil, embodies the earthy lightness of the flowers. We topped it all off with hemp seed oil infused with B-45, which contains the wonderful properties of B-45 : a high terpene profile of B-45, as well as the potential for an intense, high-quality high. We infused the hemp seed oil with vacuum-decarboxylated B-45 flowers.
\n\n\n\nIngredients:
\n\n\n\n– 1 Hokkaido pumpkin
\n\n\n\n– 1 vegetable onion
\n\n\n\n– About 40 g of butter
\n\n\n\n– About 200 ml of orange juice
\n\n\n\n– 200 ml of cream
\n\n\n\n– Fish broth to round it out / vegetable broth (optional)
\n\n\n\n– About 7–10 g of fresh ginger
\n\n\n\n– 1 chili pepper
\n\n\n\n– Salt
\n\n\n\n– Pepper
\n\n\n\n– Brown cane sugar
\n\n\n\n-1 pinch of nutmeg
\n\n\n\nThe Hokkaido pumpkin is cut in half, seeded, and cubed. Unlike other types of pumpkin, there is no need to peel the Hokkaido pumpkin. The onion is peeled and cubed. The ginger is also peeled and chopped very finely, and the chili pepper is seeded and finely chopped.
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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 for a few minutes, stirring occasionally, before deglazing with the orange juice. Let the mixture 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, adjust the consistency, and season with fish stock, salt, pepper, brown cane sugar, and a little nutmeg.
\n\n\n\nIngredients:
\n\n\n\nPreheat 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.
\n\n\n\nPer serving:
\n\n\n\nIf 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).
\n\n\n\nTo do this, the fish is washed, rubbed with lemon juice, and lightly salted all over. This traditional method is based on hygiene, but it has also proven itself over time for its flavor.
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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 surrounding the garlic and thyme can be spooned over the fillets.
\n\n\n\nWhen the fish is two-thirds cooked and only the top third is still raw, turn it over and cook it for about 1 minute on the top side, then serve immediately.
\n\n\n\nWe drizzled the dish with pumpkin seed oil and hemp seed oil infused with \" B-45 \" and garnished it with sous-vide-cooked radishes.
\n\n\n\nIt's all set, so treat yourselves and have fun this Halloween weekend—enjoy!
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