Dinner for 2
For this dish you will need about 2, 3 table spoons of the roast cherry tomato (and oil) from the previous post.
For the poêlée
- 400g butternut squash
- 1 small potato
- 50g onion
- 2 garlic cloves
- Hand full of parsley
- 50g butter
- Salt & pepper
- Herbes de provence (mix herbs)
Prep: Halve the squash and clean the inside. Rinse and cut as on the picture, about 1cm thick. No need to peel as the skin of the butternut squash is edible.
Wash and cut the potato about 1cm thick same as the squash. Any bigger than that it will take ages to soften. Cut the onion in big chunks. Grate the garlic. Chop the parsley.
Set everything aside.
Direction: In a pan, melt the butter, fry the butternut and potato. Add garlic, herbes de provence, salt pepper, stir for 5 minutes to allow the squash and potato to absorb the flavours. Now add the onions, stir and cover for another 5 minutes at medium heat. Do not add water. After the 5 minutes. Taste and adjust seasoning. Turn off the heat and add the chopped parsley.
For the fish
- 2x 150g of cod fillets
- 1 spring onion
- 50g red onion (half a medium onion)
- 2 stock cubes
- 300ml milk
- 2 garlic cloves
Prep: rinse the fish and set asside. Cut the spring onion, quarter the remaining half of the red onion. Dice the garlic and crush the cubes.
Direction: Pour the milk in a small sauce pan with the spring onion, red onion, garlic, stock cube, salt & pepper. Bring the milk to boil and put the fish in it. Reduce the heat and leave the fish to cook for 5-7 minutes.
Hopefully by this time the Poêlée is ready.
Heat the cherry tomatoes pipping hot before spooning it on the fish. as you serve.
Serve the dish immediately.
Note: the Poêlée and cherry tomatoes can be reheated, but the fish would have to be cooked at the last minute just before serving. As suggested.
Bon appétit et a bientot.