Truffle-Crusted Turbot with Butternut Squash Cream and Wilted Summer Greens
This butternut squash cream is one of those easy recipes that I've come back to multiple times. Its simplicity makes it more of a building block than an actual dish. It's a layer of texture and flavor to be added under meats, chicken, fish, or even simple roasted vegetables. It's how we turn a simple protein into a composed dish — the variations are endless. I’ve used it here paired with a simple seared white fish for a light summer dinner for two.
Butternut Squash Cream:2 butternut squashes, peeled and diced
8-10 sprigs thyme (leaves only)
2 teaspoons salt, or as needed
⅓ cup olive oil
Fill a pot ⅓ of the way with salted water and bring to a boil. Add butternut squash and simmer until soft and easily pierced with a fork, about one hour.
Drain butternut squash in a colander and press down to remove excess water. Transfer to a food processor together with thyme and salt. While food processor is running, slowly drizzle in olive oil. Continue blending for 10-15 minutes, until it reaches a very creamy consistency.
Truffle-Crusted Turbot1 fillet turbot or white fish of choice
Salt, to taste
Black pepper, to taste
Truffle zest, as needed
1-2 teaspoons truffle oil
2-3 sprigs fresh thyme
Pat fish dry. Season with salt and pepper and dust entire fillet with truffle zest.
Heat truffle oil in a skillet and add fresh thyme. When oil is hot, sear fish for 4-5 minutes per side, until cooked through.
Set aside and let cool.
Steamed Summer Greens1 tablespoon olive oil
1 bunch rainbow chard or greens of choice
Salt, to taste
Black pepper, to taste
Heat oil in a large skillet. When oil is hot, add greens and sauté for 5 minutes.
Season with salt and pepper, then cover and reduce heat to low. Let steam for another 5 minutes until wilted.
To Serve:
Roasted radishes
Chopped pistachios
Maldon salt
Chopped fresh parsley or microgreens
Plate butternut squash and use the back of a large spoon to create a half moon-shaped swirl. Carefully plate wilted greens over mash and top with pan-seared fish and roasted radishes. To finish, sprinkle with pistachios, Maldon salt, and parsley or microgreens.