BALIK FILLET No. 1 WITH CREAMED SQUASH

30/09/2015

Ingredients

1 Balik Fillet No. 1 (approx. 480 g, cut into twenty-four 20 g petals)

1200 g squash

1 white onion (approx. 100 g)

120 g butter

210 g 45% fat cream

1.5 litres chicken stock

16 g roasted squash seeds

Salt

Pepper

 

1. Peel the squash completely, remove the seeds and membrane and cut into large cubes.

2. Peel and finely chop the onion. Melt the butter in a saucepan and sauté the onion without letting it brown.

3. Add the cubes of squash to the saucepan and sauté them.

4. Add the chicken stock. Cover and cook over a low heat.

5. Once the squash is well cooked, mix the ingredients together.

6. Cut the Balik Fillet No. 1 into 1 cm wide medallions.

7. Place the creamed squash on the plate. Add a little of the thick cream and the roasted squash seeds.

8. Arrange the medallions of Balik Fillet No. 1 around the edge of the plate.

 

WINE PAIRING SUGGESTIONS:
The king of Premier Cru white wines, try a white Château Haut-Brion in a class of its own, such as Balik No.1.

 

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