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Annabel Karmel's cod with butternut squash and cheese sauce
- Preparation and cooking time
- Prep:
- Cook:
- Serves 2 - 4
- 85g Butternut squashpeeled and cubed
- 15g Butter
- 30g Onionfinely chopped
- 15g Plain flour
- 150ml Milk
- 50ml Very low salt vegetable stock
- 100g Cod filletskinned and cut into small cubes
- 30g Parmesan cheesegrated
Method
step 1
Steam the squash for seven minutes until tender.
step 2
Melt the butter in a saucepan and sauté the onion for 3 to 4 minutes until softened. Stir in the flour and cook for a further minute.
step 3
Gradually blend in the milk and stock, bring to the boil and simmer for one minute.
step 4
Add the steamed squash and chunks of cod and cook for 3 minutes. Stir in the grated cheese and blend to a purée.