Nut-crusted Fish Goujons and Butternut Squash Chips | Kenwood SE

Ingredients

• 4 sea bass fillets, around 150g each, skinned and pin boned
• 200g almonds, soaked in cold water overnight and drained
• 50g gram flour
• 2 eggs, beaten with 2 tbsp cold water
• 2 tbsp vegetable or olive oil
• 500g (around half a medium) butternut squash, peeled, deseeded, and roughly diced
• 200g quick cook polenta
• 1tbsp vegetable or olive oil
• 2 avocados, destoned and peeled
• Juice of 1 lemon
• 2 tbsp olive oil
• 3 tbsp cornichons or gherkins, roughly chopped
• 3 tbsp capers
• ½ a medium shallot, roughly chopped
• 1 tbsp picked dill fronds
• 1 tbsp picked parsley leaves
• 1 tbsp picked tarragon leaves
• Salt and pepper to taste