Marinated Fig-Leaf Squash with Blood Oranges and Smoked Char

For the marinated fig leaf squash with blood oranges and smoked char, halve the fig leaf squash, core, peel and cut into pieces about 3 x 3 cm.

Juice half of the blood oranges, fillet the rest. Squeeze limes. Pluck basil leaves and chop coarsely.

Heat the limes, blood orange juice and grape seed oil with the fig leaf squash pieces, quickly remove from the heat and cover. Be careful not to let the squash get too soft!

After the marinated squash has cooled to room temperature, gently fold in the basil and freshly chopped chilies and serve with the smoked char.

Preparation Tip:

It is best to put the fillet of char, sealed in plastic foil, in warm water at about 40°C for 4 minutes, and only then take it out of the foil and arrange it.

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