Autumn is here and with it the pumpkin season. At the Bäkemühle in Kleinmachnow chef Ronny Pietzner gets his inspiration from his herb garden and local seasonal vegetables. Ingredients for 4 people: Mustard Sauce: Cream 200mlButter 0,05gSour cream 300gVegetable Stock 500mlDijon Mustard 2 table spoonsMustard 4 table spoonsCurcurma 2 table spoonsHoney 100 mlSalt, Pepper, Sugar Melt the butter in a saucepan. Add the whole grain and the normal mustard. Add the cream, the sour cream and the stock and bring to the boil. Add honey, the curcurma and the seasoning. Vegetable Julienne: Red Kuri Squash 30gYellow Zucchini 30gGreen Zucchini 30gCarrot 30gCucumber 30gPepper, SaltDill 1 bundle Peel the vegetables and cut into strips. Sauté in butter and season. Zander Filet Zander filets @ 140g 4 piecesOil, Salt, Pepper Heat oil in a frying pan. Place the zander in the pan. Add fresh rosemary and thyme. Remove the herbs before turning the fish over. Season and fry the fish. Presentation: Pour the sauce onto a plate. Create a nest using the vegetables in the center of the sauce. Add the fried zander. Garnish with a sprig of dill.