• Using a mandolin, cut the pumpkin into a very thin julienne.
• Cut the cheese in the same way.
• Finely chop the mint and the scallion

1. Lightly fry the red pepper, peel it and chop it. 

2. Toss the mint and the scallion together with the pumpkin, cheese, olive oil, lemon juice, salt and pepper. Set aside.

3. Peel and grate the potatoes on the coarse side of a hand grater. Mix together with cornflour, sage, salt and pepper,  and press a small handful into the flesh side of each fish fillet until the potatoes adhere to the fish.

4. Lightly fry the fish fillet, potato side down first, until lightly browned. Turn to fry on the other side. Serve hot over the raw pumpkin salad.