You can have Sig's Butternut Squash and Rhubarb Sauce using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sig's Butternut Squash and Rhubarb Sauce
Prepare 2 of loins of cod or other white chunky fish.
Prepare of I cup or more of hazelnut milk.
It’s 2-3 tablespoons of crunchy or smooth peanut butter.
Prepare of I large stick of fresh rhubarb.
Prepare 1 of small butternut squash.
You need 1 of good pinch of chili flakes or powder.
Prepare 1 of good pinch of cayenne pepper.
Prepare 1 of good pinch of smoked paprika.
You need of I good pinch of dried or fresh chervil or parsley.
It’s 1 of good pinch of garlic salt.
Sig's Butternut Squash and Rhubarb Sauce instructions
First wash your fish under cold running water, pat dry with a kitchen paper towel, set aside..
Peel and chop the butternut squash and rhubarb into mouth size pieces. Add the squash into a pot and with a little water and simmer until they are almost cooked. Drain and add into a large pan with the rhubarb. Heat through.
Add the peanut butter and hazelnut milk.
Simmer gently, in the meantime cook your fish to your liking, fry,steam or bake it. When cooked pour the sauce over the fish. I served this with steamed salt potatoes and garden peas with some scallops on the side..
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