Herb-crusted haddock & pumpkin purée

recipe

• Step 1
  Preheat the oven to 180°C. If you wish, peel the squash & slice in in half. Empty out the seeds & slice it into cubes.
• Step 2
  In a pot of salted boiling water, cook the squash for 18-20 min, over medium heat.
• Step 3
  Meanwhile, prepare the herb mix. Wash & finely chop the parsley & dill.
• Step 4
  In a bowl, combine : the chopped herbs, breadcrumbs, grated garlic & a good drizzle of olive oil. Season with salt & epper.
• Step 5
  On a baking tray lined with parchment paper, arrange the haddock filets. Coat with a pinch of salt & a small drizzle of olive oil. Spread the herb mix on top & top with another small drizzle of olive oil. Bake for 10-12 min at 180°C.
• Step 6
  Meanwhile, prepare the mixed grains according to the package instructions.
• Step 7
  Once cooked through, reserve a small ladle of cooking water & drain the squash.
• Step 8
  Off the heat, add the drained squash & reserved cooking water to the same pot. Blend until smooth. Add a little water to adjust the texture, if necessary. Add a dab of butter & season with salt & pepper. Mix & set aside to keep warm.
• Step 9
  Once golden brown, remove the haddock fillets from the oven.
• Step 10
  Serve the squash purée on a plate with the mixed grains & the herb-crusted haddock. Re-season to taste & enjoy !