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Gratin of Plaice Fillets with Baby Leaf Greens
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Butternut squash purée-
Steam the flesh of 1.5kg peeled and diced squash for 20 minutes or until tender. Press through a sieve or mouli-grater, stir in 25g unsalted butter and season generously with sea salt and ground black pepper.
This recipe was first published in March 2000.