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Cod loin, squash and chive velouté
Cod is a beautiful fish and bang in season during winter – a staple on our seasonal menu at the Abbey Inn. We serve our cod loin alongside Crown Prince, an incredible variety of winter squash with a blue skin and vibrant orange flesh. However, you can use butternut squash for this recipe, which is just as good.
SERVES 4 | PREP 20 MINS | COOK50 MINS | EASY
1 or large2 tbsp , plus extra for fryingfew sprigs of 600ml 600ml 200g 1/2 , juiced3 tbsp chopped 4 100g , plus 2 tbsp
