Gastronomixs

Three preparations of butternut squash with cod and onion noodles

Three preparations of butternut squash with cod and onion noodles Enlarge

A wonderful combination that brings together the sweetness of the butternut with the tartness of the yoghurt. The onion noodles support the cod, giving this composition the perfect savoury character to make a delicious dish for autumn.

Ingredients

500

g

large onions, peeled

1

kg

salt brine (3%)

3

kg

melted butter

As needed:

 

duck fat

As needed:

 

fine-grain salt

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1

litre

yoghurt

70

g

chives

70

g

dill

70

g

chervil

1

litre

olive oil

130

g

salted butter

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500

g

butternut squash

300

ml

sushi vinegar

200

ml

water

150

g

sugar

2

 

star anise

1

 

lemon grass, scored

½

 

cinnamon stick

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2

 

butternut squash

100

ml

olive oil

As needed:

 

salt

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2

 

butternut squash

100

g

butter

As needed:

 

salt

As needed:

 

water

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1

kg

cod fillet steak

As needed:

 

whole grain bread

As needed:

 

olive oil

As needed:

 

butter

As needed:

 

Fleur de Sel

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As needed:

 

pea shoots

As needed:

 

marigold leaves

Preparation method: onion noodles

  • Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
  • Place the onions and salt brine in a vacuum bag and seal.
  • Refrigerate overnight, then drain the onions in a colander, discarding the brine.
  • Boil the butter emulsion over medium-high heat, then add the onions and cook until tender, 1 to 2 minutes.
  • Using a sieve set over another saucepan, drain the onions, reserving the butter emulsion for another use.
  • Season the onions with a drizzle of duck fat and a sprinkle of salt.

 Preparation method: whey and green herbs sauce

  • Put the yoghurt into a small pot on a low heat and allow to seperate.
  • Pass the separated yoghurt through a muslin cloth.
  • Use only the whey in this recipe.
  • Blend the herbs and the oil in the thermo blender for ten minutes to create a green oil.
  • Pass the oil through a coffee filter and warm up the whey.
  • Froth up the whey with salted butter.
  • Transfer the foam to a small saucepan and add the herb oil.
  • Mix everything well together, so that it separates.

 Preparation method: sweet and sour butternut squash strips

  • Cut or shave thin, rectangular strips from the butternut squash.
  • Blanch them very briefly and set aside in a refrigerator in a suitable shallow tray.
  • Put the vinegar, water, and sugar in a pan and heat until the sugar has dissolved.
  • Add the other ingredients and heat for 5 minutes over a low flame.
  • Pour the mixture with the spices over the strips of butternut squash, cover, and place in the refrigerator.
  • Leave for at least a day to allow the flavours to infuse.

 Preparation method: roasted butternut squash

  • Preheat the oven to 200°C.
  • Halve the butternut squash lengthways and remove the seeds. You could use the seeds for roasting.
  • Place the two halves in an oven dish cut side up.
  • Generously brush the squash with olive oil and season to taste with salt.
  • Cover with aluminium foil, place in a preheated oven, and roast in 45 to 60 minutes until done.
  • Set to cool down to room temperature.
  • Remove the flesh from the skins. 

 Preparation method: toasted butternut squash puree

  • Set the temperature of the barbecue to 150°C.
  • Cut the butternut squash in half lengthways.
  • Roast the squash on the grill for 35 minutes with the skin side down until the squash is lovely and soft on the inside.
  • Spoon out the flesh and blend finely with salt, butter, and a little water.

 Preparation method: toasted butternut squash puree

  • Divide the cod into serving portions.
  • Cut the bread into paper-thin slices on a meat slicer and then cut each slice to the size of the serving portions of cod.
  • Put the cod on top of the bread, skin side down.
  • Heat oil and butter in a pan, and fry the cod on low heat, bread side down, until golden brown.
  • Transfer to the salamander grill and continue to heat until done. Season with Fleur de Sel.

 Finishing and presentation

  • Tightly twirl the onion noodles and place them in the centre of the plate.
  • Place two large pieces of the roasted butternut on either side of the onion noodles and place the pickled pumpkin strips next to it.
  • Use a tablespoon to arrange two quenelles of roasted pumpkin purée on the plate.
  • Place the cod fried on wholemeal bread on top of the onion noodles.
  • Finish the composition with the pea shoots, marigold leaves, and the whey and green herbs sauce.

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