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.

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