Seared Salmon with Vanilla & Crushed Butternut squash
Preparation time : 20 mins
Cooking time : 20 mins
Difficulty :
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Ingredients
- 300g butternut squash
- 35g Président unsalted butter
- 4 salmon steaks, with the skin still on
- 1 vanilla pod
- a few sprigs coriander
- fleur de sel, ground pepper
Preparation
Step 1
Cut the butternut squash into large chunks. Bring a large pan of salted water to the boil. Immerse the butternut squash in the water and cook for 15 minutes. It needs to be soft.
Step 2
Drain and keep some of the cooking water. Return the butternut squash to the pan, add 10cl of the cooking water and mix with a wooden spoon. Season with salt and pepper, and add the Président unsalted butter. Stir again, and keep hot. Slice the vanilla pod lengthways and use the tip of a knife to remove the seeds.
Step 3
Coat the salmon steaks with the vanilla seeds, fleur de sel and ground pepper.
Step 4
Melt the Président unsalted butter in a large pan on a high heat. When it starts to foam, add the salmon steaks, skin-side down. Cook for 3 minutes then reduce the heat and cook for another 3 minutes.
Step 5
Transfer the fish to a plate, together with the butternut squash purée. Finely chop the coriander and sprinkle over the top, together with some of the cooking juices from the fish.
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