FRIJE

Instructions

• 1.   Preheat the oven to 200 °C (392 °F).
• 2.   Peel and dice the butternut squash.
• 3.   Peel and finely slice the onion.
• 4.   In a hot casserole dish, sweat the sliced onions in olive oil with a pinch of salt.
• 5.   Add the diced butternut squash and another pinch of salt, then sweat for 3 minutes.
• 6.   Add 10 cl (3.4 fl oz) of water, cover, and cook over high heat for 8 minutes.
• 7.   Remove the lid and reduce the cooking juices completely.
• 8.   Mash everything using a potato masher, add the butter, and adjust the seasoning with salt and freshly ground pepper.
• 9.   Remove the bones from the cod fillets.
• 10.   In a hot pan with a drizzle of olive oil, sear the cod fillets skin-side down for 5 to 7 minutes and season the flesh side.
• 11.   Transfer the fillets to an ovenproof tray, with the crispy and golden skin side up.
• 12.   Bake the fillets for 4 minutes before serving.
• 13.   In a bowl, combine the flour, butter, grated parmesan, almond powder, and foie gras, then mix everything by hand.
• 14.   Roughly crumble this sandy dough onto a baking sheet, then bake at 200 °C (392 °F) for 8 to 10 minutes (the crumble should be golden).
• 15.   On a flat plate, shape the mashed butternut squash into a 2 cm (0.8 inch) thick circle, then add the crumble and place the cod fillet next to it.
• 16.   Finish with a few rocket leaves dressed with olive oil and balsamic vinegar.

Notes & Suggestions

• Average nutritional values per serving
  Energy 2,826.54 kJ / 678.95 kCal
  Fat 36.17 g of which saturated 7.94 g
  Carbohydrates 64.90 g of which sugars 1.01 g
  Fiber 0.98 g
  Protein 25.45 g
  Sodium 272.52 mg

Nutritional information *