Name: Steamed cod with squash purée and a yoghurt and pumpkin seed cracker
Total time: 1 h
Ingredients: 4 portions of cod loin, weighing approx. 120g each; coarse sea salt; 100g of butternut squash; 200ml of water; 100g of sugar; 100ml of white wine vinegar; 250g of butternut squash, peeled and diced; 25g of unsalted butter; 50g of shallots, sliced; 100ml of vegetable stock; 3g of cumin seeds, toasted and ground; 1 tbsp pumpkin seed butter, (optional); sea salt; freshly ground black pepper; 125g of Greek yoghurt; 40g of cornflour; sea salt; freshly ground black pepper; 1 handful of pumpkin seeds, toasted and chopped; 5 sprigs of thyme, leaves picked

Main
Easy
4
60 minutes

PT1H

Perfectly steamed cod loin sits on a bed of smooth butternut purée and is topped with discs of sweet and sharp pickled squash in Stuart Collins' light, simple recipe. The dish is finished with an interesting yoghurt-based cracker adorned with pumpkin seeds and fresh thyme leaves.

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Cod

4 portions of cod loin , weighing approx. 120g each
coarse sea salt

Pickled squash

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

Squash purée

250g of butternut squash , peeled and diced
25g of unsalted butter
50g of shallots , sliced
100ml of vegetable stock
3g of cumin seeds , toasted and ground
1 tbsp pumpkin seed butter, (optional)
sea salt
freshly ground black pepper

Cracker

125g of Greek yoghurt
40g of cornflour
sea salt
freshly ground black pepper
1 handful of pumpkin seeds , toasted and chopped
5 sprigs of thyme , leaves picked

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shopping List

Blender
Bamboo steamer

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

100g of butternut squash

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

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

25g of unsalted butter
50g of shallots , sliced
3g of cumin seeds , toasted and ground
250g of butternut squash , peeled and diced
100ml of vegetable stock
sea salt

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

4 portions of cod loin , weighing approx. 120g each
coarse sea salt

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

125g of Greek yoghurt
40g of cornflour
sea salt
freshly ground black pepper
1 handful of pumpkin seeds , toasted and chopped
5 sprigs of thyme , leaves picked

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

1 tbsp pumpkin seed butter, (optional)
sea salt
freshly ground black pepper

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

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

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

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

Discover more:

Stuart Collins

After working with the likes of Gary Rhodes, Michael Caines and Gordon Ramsay, Stuart Collins set out on his own to open Docket No. 33, a small but perfectly formed restaurant in the beautiful town of Whitchurch in Shropshire.