for 4 people

Squash puree

2 dl	milk
400 g	squash (e.g. butternut, cut into approx. 2 cm pieces)
1 tbsp	butter
2 pinch	nutmeg
a little	pepper
½ tsp	salt

Fish

1 tbsp	olive oil
4	salmon fillets with skin (each approx. 150 g)
½ tsp	salt

Saffron beurre blanc

2 dl	vegetable stock
1 dl	white wine
50 g	pitted prunes
1	shallot, finely chopped
some	saffron threads
a little	pepper
50 g	butter, cold, cut into pieces

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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