Red Mullet with Squash

INGREDIENTS (Serves 2)

4 fillets of red mullet, skin scored
¼ butternut squash
Butter
Olive oil
½ lb Jerusalem artichokes or new potatoes
½ tin of chopped tomatoes
1 onion, finely chopped
2 cloves of garlic, minced
1 pinch of thyme 
1 pinch of nutmeg
1 small bunch of tarragon
125 ml white wine
Salt and pepper

METHOD

Fry the onion and garlic in 2 Tbsp oil until soft
Remove half the mixture.
Bake the butternut squash until soft
Place in a liquidiser with a knob of butter
Add half the fried onion to the peeled squash
Add the nutmeg and season
In the same pan, add the tomatoes to the fried onion
Add the thyme and a little tarragon
Bring to the boil
Add the white wineSeason then liquidise
Peel the Jerusalem artichokes and blanch in boiling salted water for 8 minutes
If using new potatoes, halve them but leave the skins on and cook as above
To serve, toss in olive oil and chopped tarragon
Put 2 Tbsp of oil in a hot frying pan
Season the fish lightly and fry skin side down for 3 minutes
Turn over and fry for a further 2 minutes

To serve:
Place 2 Tbsps of tomato sauce on a warm plate
Add 2 Tbsps of creamed butternut squash
Place 3 Tbsps of Jerusalem artichokes or potatoes
Place 2 fillets of red mullets over the latter
Decorate with fresh tarragon