Peel the pumpkin and cook. Mash with the vanilla pulp, a small glass of the cooking water, salt and a drop of olive oil until you have a smooth, creamy purée. Keep aside.

For the oil, mash the basil leaves with the olive oil and pine-nuts Keep aside.

Put the cherry tomatoes on an oven tray with a pinch of salt and a drop of olive oil and roast for 7-10 minutes.

Cut the black cod into 4 pieces and steam in the vegetable stock with a sprig of rosemary for 4-5 minutes.

Serve accompanied by the courgette cream, the roast cherry tomatoes and the basil oil.