Ingredients:  
    1 lb 12 oz turbot fillets
    7 oz pumpkin flesh
    9 oz green noodles
    1 small onion
    1 dl fish stock
    1 dl blonde Kasteelbier
    1 dl fresh cream
    3,5 oz butter
    1 teaspoon sugar
    olive oil
    pepper and salt

Preparation:
Cook the pumpkin pieces, coarsely chopped onion, fish stock and blonde Kasteelbeer to
make a soup. Season with salt and pepper, blend and reduce by half. Add the fresh cream
and bring to the boil again. Add the butter, knob by knob. Keep the sauce warm. Cook the
noodles in a large pan of water. Add a spoonful of oil to the water to prevent the pasta
from sticking.
Coat the fish fillets lightly with flour, shaking off any excess flour, and cook in very hot
oil (a few minutes on each side).
Pour the sauce onto the dish, place the fish and noodles on the sauce, decorate with a few
basil leaves.
Green noodles (tagliatelles) are usually made with spinach, but noodles made with basil
can also be found; they go particularly well with this recipe.

Source:  http://www.kasteelbier.be