Peel, cut and salt the pumpkin very lightly. Place the slices on top of each other, vacuum seal and marinate overnight.

Place the brook trout fillet (boneless and skinless) into the prepared QimiQ marinade (water ratio 1:9) with 3% salt added. Marinate the fish for 45 minutes, remove and drain.

Place three slices of pumpkin on top of each other and cut to the size of the fish fillet. Place the fish on top and cover with 3 more slices of pumpkin.

Spread olive oil onto a plate. Place the millefuille in the middle and brush with olive oil. Cover the plate with cling film. Cook gently in a warming draw at 58 °C for approx. 30 - 40 minutes.

For the parsley gel

1. Bring the stock to the boil with the agar-agar and remove from the heat.

2. Add the remaining ingredients and season to taste. Cool until it gels. Mix finely with the hand blender.

3. Pour into a piping bag.

For the parsley oil

1. Place all the ingredients into a Thermomix and mix at low speed at approx. 55 °C for 6 - 7 minutes.

2. Strain through a sieve.

3. Season with salt and pepper.

4. Pour into an iSi bottle.

For the Beurre Blanc

1. Place the shallots, peppercorns, bay leaves, white wine, vinegar and lemon juice into a saucepan and bring to the boil. Reduce to approx. 120 ml and strain.

2. Add the butter and using a stick blender create a creamy consistency.

3. Season to taste.

4. Keep warm in a hot water bath at approx. 65 °C.

Cut the brook trout fillet lengthwise down the middle. Serve with the Beurre Blanc and decorate with parsley oil and gel.