Maple and soy black cod with butternut squash purée
Ingredients
- 4 (115-145 gram) pieces black cod, skin on
- 1/3 cup (75 milliliters) maple syrup
- 1/3 cup (75 milliliters) soy sauce
- 1 cinnamon stick
- 1 clove
- Salt to taste
- 2 tablespoons canola oil
- 2 tablespoons butter
Butternut squash puree:
- 1 butternut squash, halved, seeds removed
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon of salt
- 3 tablespoons maple syrup
- 1 orange (zest)
- 225 grams melted butter
- 1/2 cup water (possibly more)
- Salt and pepper to taste
Directions
- Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil.
- Remove from heat and let cool. If you need to cool the marinade quickly, pour it into a bowl of ice.
- Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish.
- Place in the refrigerator for a minimum of three hours, up to overnight.
- Preheat the oven to 375 ° F/190 °C.
- Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool.
- Remove cod from marinade and pat with paper towel to remove excess moisture.
- Season the fish with salt.
- Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for two to four minutes until you develop a crust on the fish.
- Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time.
- Place in fish into the oven for approximately ten minutes.
- Remove the squash and allow to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blitz. Add water as needed to achieve silky consistency. Season to taste.
- Remove the fish from the oven. It should be firm, but soft and breaking apart slightly.
- Peel skin off cooked cod and plate on top of butternut squash purée.
