Plaice with butternut squash purée

Published: Wed 18 Nov 2015, 9:32 PM

Last updated: Wed 18 Nov 2015, 10:48 PM

Suitable from 6 months
Makes 4 portions
Ingredients
. A knob of butter
. 100 gm leek, trimmed, washed, chopped
. 225 gm butternut squash, peeled, diced
. 200 ml fish stock, unsalted
. 100 ml milk
. 300 gm boneless plaice fillets, skin on
. 1 tsp lemon juice
. 25 gm cheddar cheese, grated
Method
Melt the butter in a saucepan. Add the leek and squash. Fry for 2 minutes.
Add the stock then simmer for 15 minutes until tender.
Put the milk and plaice into a bowl. Cover with clingfilm and make a few holes in it using a sharp knife.
Cook in the microwave for 3 minutes on high until cooked through.
When cool enough to handle, peel the skin from the fish and put the fish into a bowl, reserving the milk.
Add the vegetables to the fish and blend until smooth. Add a little of the reserved cooking milk if the mixture is too thick.
Stir in the lemon juice and then the cheese, until melted.
Serve.

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Published: Wed 18 Nov 2015, 9:32 PM

Last updated: Wed 18 Nov 2015, 10:48 PM

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