Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash puree
Fish
Saffron beurre blanc
How it's done
Squash puree
Preheat the oven to 60 °C, warm the platter and plates. Pour the milk into a pan, bring to the boil. Reduce the heat, add the squash, cover and cook for approx. 20 mins. until soft. Drain the squash, reserving 2 tbsp of liquid, and place both in a measuring jug. Purée. Add the butter, mix, season, keep warm.
Fish
Heat the oil in a non-stick frying pan. Reduce the heat, salt the salmon fillets, add them skin-side down, and fry for about 5 mins. Turn the fish and finish cooking for approx. 3 mins, remove and keep warm.
Saffron beurre blanc
Pour the vegetable stock into a pan along with all the other ingredients up to and including the pepper, bring to the boil. Turn down the heat, reduce the liquid to approx. 1 dl. Remove the prunes with a slotted spoon and keep warm. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce becomes creamy.
To serve
Arrange the squash purée with the fish and prunes on the prewarmed plates. Briefly froth up the sauce with a hand blender, then drizzle over.
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