Hoki with squash puree and caper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | millilitres | Olive oil; (4tbsp) |
| 2 | Cloves garlic; peeled and crushed | |
| 650 | grams | Butternut squash; deseeded and cut |
| ; into cubes (1lb | ||
| ; 7oz) | ||
| 15 | millilitres | Fresh sage; chopped (1tbsp) |
| Salt and freshly ground black pepper | ||
| 55 | grams | Unsalted butter; (2oz) |
| 4 | Pieces New Zealand hoki fillet; each weighing | |
| ; approximately 175g | ||
| ; (6oz) | ||
| 5 | millilitres | Lemon juice; (1tsp) |
| 150 | millilitres | Fish stock; ( 1/4pint) |
| 30 | millilitres | Balsamic vinegar; (2tbsp) |
| 30 | millilitres | Capers; rinsed (2tbsp) |
| 2 | Ripe tomatoes; skinned, deseeded | |
| ; and diced | ||
| 15 | millilitres | Fresh chervil; chopped (1tbsp) |
Directions
THE SAUCE
Heat half the oil in a pan, add the garlic and fry for 1-2 minutes until soft and golden. Add the squash and sage, season and fry for 3-4 minutes.
Add 45ml (3tbsp) water, cover and simmer for 12-15 minutes or until the squash is tender.
Mash the squash, pass through a fine sieve and then mix in a knob of the butter. Cover and keep warm.
Melt the remaining butter in an ovenproof pan until golden brown and foaming. Add the hoki fillets and cook for 2-3 minutes.
Remove from the heat, season and sprinkle with lemon juice. Cover and place in a preheated oven 190ºC, 375ºF, gas mark 5 for 5 minutes or until cooked.
Transfer to a warm plate, cover and keep warm.
Pour the juices from the pan into a small pan, add the stock and boil rapidly for 5-6 minutes or until reduced. Whisk in the remaining olive oil and the other sauce ingredients. Heat gently and season to taste.
Spoon the squash pur‚e onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas.
Converted by MC_Buster.
NOTES : An impressive dish to serve for a dinner party. The subtle flavours of the squash pur‚e and caper sauce complement the pan-fried hoki, particulary well.
Converted by MM_Buster v2.0l.