Autumn minestrone and haddock

Serves : 4

Preparation time: 20 minutes

Cooking Time: 60 minutes

Ingredients

Roasted vegetables

• 1.5 l (6 cups) butternut, buttercup or pumpkin squash, cubed
• 1.5 l (6 cups) tomatoes on vine, cut into 4 or 8 pieces
• 90 ml (6 tablespoons) olive oil
• 15 ml (1 tbsp) herbes de Provence blend
• salt and pepper to taste

Broth

• 1.5 l (6 cups) vegetable stock
• 2 garlic cloves, chopped
• 4 portions small soup noodles
• 2 eggs, yolks removed
• Salt and pepper to taste

The fish

• 4 fine eagle steaks
• 2 eggs, whites beaten with a fork
• 125 ml (1/2 cup) cornstarch
• 90 ml (6 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 140°C (275°F).
2. On an ovenproof baking sheet lined with a silicone mat, spread the squash cubes, tomatoes and top with olive oil, herbs, a little salt and pepper, and bake for 60 minutes.
3. Ten minutes before the vegetables are done, bring the stock and garlic to the boil in a saucepan, then add the pasta and cook until al dente.
4. Remove from the stock and divide the pasta among the serving bowls.
5. Add the egg yolks to the stock and stir. Check seasoning. Keep warm.
6. Season each fish steak with salt and pepper, then dip in egg white and cornflour.
7. In a hot frying pan, sear the fish in the fat of your choice for 2 minutes on each side, then reduce the heat and cook for a further 2-3 minutes.
8. In each bowl containing the pasta, scatter the roasted vegetables, then the broth, and on top place a fish steak.