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Hoki With Squash Puree And Caper Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	New Zealand	Waitrose1	4	Servings

INGREDIENTS

60		Olive oil, 4tbsp
2		Cloves garlic, peeled and
		crushed
650	g	Butternut squash, deseeded
		and cut
		into cubes 1lb
		7oz
15		Fresh sage, chopped 1tbsp
		Salt and freshly ground
		black pepper
55	g	Unsalted butter, 2oz
4		Pieces New Zealand hoki
		fillet each weighing
		approximately 175g
		6oz
5		Lemon juice, 1tsp
150		Fish stock, 1/4pint
30		Balsamic vinegar, 2tbsp
30		Capers, rinsed 2tbsp
2		Ripe tomatoes, skinned
		deseeded
		and diced
15		Fresh chervil, chopped
		1tbsp

INSTRUCTIONS

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 190Â°C, 375Â°F, 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 pure 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 pure and caper sauce complement the
pan-fried  hoki, particulary well.  Converted by MM_Buster v2.0l.

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