Steamed cod with squash purée and a yoghurt and pumpkin seed cracker

PT1H

First published in 2021
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Ingredients

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Imperial

Cod

Pickled squash

  • 100g of butternut squash
  • 200ml of water
  • 100g of sugar
  • 100ml of white wine vinegar

Squash purée

Cracker

1

Begin with the pickled squash, as this can be done in advance. Peel the squash then slice it as finely as possible, using a mandoline if you have one. Use a small round cutter to stamp out around 24 small discs of squash (you could also use a knife and try to make them as neat as possible), then set aside

2

Pour the water, sugar and vinegar into a small pan and bring to the boil. Once boiling, tip in the squash discs and immediately remove from the heat. Set aside to cool in the liquid

  • 200ml of water
  • 100g of sugar
  • 100ml of white wine vinegar
3

To make the purée, melt the butter in a saucepan. Once foaming, add the shallots and cumin and gently cook for a few minutes until the shallots are soft but without colour. Tip in the squash with a pinch of salt and continue to cook for 10 minutes, stirring occasionally. Add the stock, bring to the boil then cover and simmer for 20 minutes, or until the squash is soft

4

After around 5 minutes, lightly season the cod fillets with coarse sea salt and set aside to cure, and preheat an oven to 160°C/gas mark 2

5

Make the cracker by mixing the yoghurt and cornflour together. Spread this mixture thinly onto a silpat mat or baking tray lined with baking paper, then scatter over the pumpkin seeds and thyme leaves. Season with a good pinch of salt and pepper

6

After 20 minutes, strain the cooked butternut (if the stock hasn't all reduced) and transfer to a blender. Blitz until smooth, adding in the pumpkin seed butter (if using) then season with salt and pepper, Transfer to a pan ready to reheat before serving

7

Set up a bamboo steamer and place the cod fillets on a sheet of baking paper

8

Place the tray of yoghurt into the oven and cook for 8-10 minutes until crisp, dry and beginning to brown around the edges

9

Meanwhile, gently reheat the purée and steam the cod fillets (still on their sheet of baking paper) for 5-6 minutes

10

To serve, place a spoonful of purée in the base of each bowl. Top with a cod fillet, then arrange discs of drained pickled squash on top. Finish with a shard of the yoghurt cracker

First published in 2021
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