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800 g fillet of zander without bones, with skin
all-purpose flour, for dusting
2 tablespoons of lemon juice
1 tablespoon of butter
1 tablespoon of vegetable oil
salt, pepper
500g of starchy potatoes
200ml of milk
1 tablespoon of butter
3 tablespoons of Pelzmann pumpkin seed oil
2 tablespoons of chopped pumpkin seeds
200g of baby spinach
1 red onion
1 chopped clove of garlic
2 tablespoons of red wine vinegar
3 tablespoons of Pelzmann pumpkin seed oil
1 dab of Dijon mustard
1 teaspoon of lemon juice
1 tablespoon of vegetable stock

Peel potatoes, cut in quarters and boil in salted water until soft. Strain and squeeze through potato ricer. Blend with hot milk for a creamy puree. Last, add Pelzmann pumpkin seed oil, pumpkin seeds and cold butter. Season with salt, pepper and nutmeg.


Wash baby spinach and spin dry. Mix with onion rings and marinate with vinegar, lemon juice, vegetable stock, Dijon mustard and Pelzmann pumpkin seed oil. Slit fish slightly on skin side and season with lemon juice, salt and pepper.


Dip in flour on skin side. Fry in oil at modest temperature until fish is almost cooked on upper side. Melt butter in pan and turn fish briefly to meat side. Serve with potato puree and lettuce.



60 g pumpkin seeds
1/8 l Pelzmann’s pumpkin seed oil
30 g chunk of Parmesan
80 g corn salad
Salt, freshly ground pepper
400 g Pappardelle

Wash, shake dry and separate 50 g of corn salad into leaves. Finely grate Parmesan. Finely grind pumpkin seeds together with Pelzmann’s pumpkin seed oil, Parmesan, corn salad, salt and pepper in a food processor, or pestle in a mortar.


Cook Pappardelle al dente, strain and mix with pesto while still hot. Decorate with remaining corn salad.





8 médaillons of pork fillet (approx. 80 g each)
16 fresh sage leaves
8 slices of bacon
salt, pepper
500 g mushrooms (e.g. white button)
1 small onion
1 bunch of flat-leaf parsley
400 g potatoes
700 g squash (e.g. butternut)
50 g butter
2 tbsp. Pelzmann’s sunflower oil
25 g pumpkin seeds
1-2 tsp. Pelzmann’s pumpkin seed oil
1 tbsp. white wine

Preheat oven to 200 °C. Season pork medaillons with salt and pepper. Add two fresh sage leaves to each piece of meat and wrap a slice of bacon around each. Place on wooden skewers. Finely chop parsley leaves.


Roast pumpkin seeds in a pan without oil. Peel potatoes and cut into chunks. Peel onion, slice and dice. Peel pumpkin, remove seeds and dice. Cook potato and squash cubes in boiling salt water for 20-25 min., drain and allow steam to evaporate.


Squeeze through a ricer, whisk in butter, season with salt and nutmeg. Gently brown pork fillets in a skillet at medium heat using Pelzmann’s sunflower oil. Simmer in oven for 10 mins. at 170 degrees. Meanwhile brown mushrooms cut into quarters together with onions. Add salt and pepper and deglaze with white wine and Pelzmann’s pumpkin seed oil.


Sprinkle with chopped parsley. Sprinkle chopped pumpkin seeds on mashed squash and serve with mushrooms and pork medaillons.



600 g chicken breast fillet
500 g small potatoes
1 red bell pepper
300 g oyster mushrooms
100 g scallions
400 g Savoy cabbage, cleaned and without stalk
Salt, coarsely ground pepper, olive oil
Pelzmann’s pumpkin seed oil

Cut the cabbage into 2 cm wide diamond shapes and blanch in salted water, then chill in ice water. Boil potatoes in salt water, allow to cool and peel. Cut not too deeply at approx. 2 mm distances.


Cut chicken breast into fingers, season with salt and pepper and brown in olive oil on all sides. Remove from the pan and brown potatoes in remaining oil. Add coarsely chopped mushrooms and brown as well.


Return chicken breast fingers to the pan. Slice the bell pepper and add as well. Finally add the scallions cut in rings and the cabbage, season with salt and pepper. Finish off with a generous dash of Pelzmann’s pumpkin seed oil before serving.