For Halloween, try this B-45-infused recipe!

The Halloween season is often associated with candy, costumes and scary stories. But why not add a touch of culinary magic to your Halloween festivities this year?

In that spirit, we present a remarkable recipe that combines the often overlooked elegance of catfish with a touch of Halloween magic: Pumpkin Orange Catfish Soup, spiced with hemp oil infused with B-45 flowers, the Silent Seeds' famous cannabis strain, and served with crispy beet chips.

Catfish: An unloved delicacy

Catfish is a delicate, mild-flavored fish that, unfortunately, often remains in the shadow of its more popular counterparts. It's time to change that perception and discover the wonders of catfish when prepared with creativity and care. This recipe wonderfully combines the unique flavors of catfish with the earthy notes of beet chips, the creaminess of pumpkin soup and the richness of infused hemp seed oil. The result is a Halloween-inspired masterpiece that will enchant your taste buds.

Main attraction: B-45-infused hemp seed oil

What really sets this dish apart is the hemp seed oil infused with B-45 flowers. Derived from vacuum-decarboxylated B-45 flowers, this oil brings a distinctive flavor profile to the table. With an apparent citrus note, it is the perfect complement to orange juice-based pumpkin soup. It adds a creamy texture and a sweet, fruity note that enhances the overall dish. In addition, B-45-infused hemp seed oil offers not only a high terpene profile in B-45, but also the potential for an extraordinary experience. A culinary adventure that fits perfectly into the Halloween spirit.

Final rendering of the recipe

Pumpkin and orange soup

Let's start with the heart of this dish: pumpkin and orange soup. To prepare this delicious concoction, you'll need :

• 1 pumpkin
• 1 onion
• About 40 g butter
• About 200 ml orange juice
• 200 ml cream
• Fish stock (or vegetable stock optional)
• About 7 to 10 g fresh ginger
• 1 chili pepper
• Salt, pepper, brown cane sugar and a pinch of nutmeg

Start by cutting the pumpkin in half, removing the seeds and dicing. Conveniently, there's no need to peel this variety. Dice the onion, finely chop the ginger and finely chop the seeded chilli.

Melt the butter in a saucepan, add the onion cubes and sauté until translucent. Then add the pumpkin cubes, chili and ginger and sauté for a few minutes, stirring occasionally.

Deglaze the mixture with the orange juice, then simmer over low heat with the lid closed for 15-20 minutes.

Once the pumpkin can be effortlessly mashed with a wooden spoon, use a blender to puree it. Add the cream, heat and adjust the consistency to your liking using fish stock. Season with salt, pepper, brown cane sugar and a pinch of nutmeg.

Beet chips

Crispy beet chips are the perfect accompaniment to a main course. To make them, you'll need :

• 2-3 raw beet tubers
• 1-2 teaspoons olive oil
• 1-2 teaspoons fresh thyme leaves
• Mountain salt

Preheat your oven to 130 degrees Celsius (hot air). Trim the ends of the beets, peel them and slice them as thinly as possible. Arrange the beet slices on a baking tray lined with parchment paper, making sure they don't touch.

Drizzle with a minimal amount of olive oil, sprinkle with a pinch of thyme and bake on the middle rack for 30-35 minutes until wonderfully crisp.

Be careful during the last 15 minutes to avoid overcooking, as thickness can affect cooking time. Once cooked, season with mountain salt to taste and enjoy the delicious crunch.

Catfish perfection

For catfish, whether you're using fillets or a whole fish, the key to success is a classic. Start by washing the fish, rubbing it with lemon juice and salting generously. This not only ensures a hygienic base, but also enhances the flavor of the fish.

Sear the catfish fillet in a hot pan with clarified butter, then turn down the heat. Add a pressed garlic clove and a sprig of thyme to the pan, pouring the tasty fat over the fillet from time to time.

When the catfish is two-thirds cooked and only the top third remains raw, turn it over and continue cooking for another minute or so. Serve immediately and drizzle with pumpkin seed oil and the star of the show, hemp seed oil infused with B-45. For the finishing touch, decorate the dish with vacuum-packed radishes.

Enhance your culinary experience with this magical journey for your taste buds. Embrace the unexpected and savor the enchanting flavors that make this recipe a Halloween tradition in the making!