Maple And Soy Black Cod With Butternut Squash Purée Recipe 45

Steps:

• Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil. Remove from heat and let cool. 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 3 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 2-4 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 10 min. Allow squash 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 blend. 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.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
• Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
• Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.

Steps:

• Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
• Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Variations:
• • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.