Red fish in spinach and pumpkin hummus dough

Cooking time: 45 minutes The bright taste and color of pumpkin hummus goes well with red fish, the dish turns out to be very festive and unusual! 1. Thaw the fillet in advance in the refrigerator for 5-8 hours (or in cold water in the package - 1 hour). Remove the dough from the freezer two hours before cooking. 2. Cut the pumpkin into small cubes, put in a mold, drizzle with olive oil. Squeeze the garlic into the tin, season with oregano and place in the oven, preheated to 180 ° C, for 15-20 minutes. Or until the pumpkin is soft. 3. In a blender, mix the pumpkin and hummus, add salt to taste. If the puree is too thick, add a little water or vegetable broth. Stir and cover to prevent crust formation. 4. Cut the pink salmon fillets into several portions. 5. Roll out the dough on parchment into a layer 0.3-0.5 mm thick and cut into squares according to the number of pieces of fish. 6. Place the spinach on the dough and the fish on top. Salt and pepper. Roll up the dough with an envelope. Rinse with beaten egg. 7. Put a tray with fish in the oven preheated to 190 ° C and bake for 20-25 minutes until ruddy. Place the pumpkin hummus on plates and the fish in the pastry on top. You can decorate with microgreens. Serve the dish hot !