Halibut & Butternut Squash

Ingredients

• 80g skinless halibut fillet
• 120g butternut squash, peeled and cubed
• Water for steaming and poaching

Method

1. 01

   Peel, deseed, and cube butternut squash; steam for 12–15 minutes until very soft.

2. 02

   Poach the skinless halibut fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Combine steamed squash and flaked halibut in a blender with a little cooking liquid and blend until smooth and creamy.

4. 04

   Cool to room temperature before serving.

How to offer

The caramelised sweetness of squash and the mildness of halibut make this a universally loved combination.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.