CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Seafood |
New Zealand |
Waitrose1 |
4 |
servings |
INGREDIENTS
60 |
ml |
Olive oil; (4tbsp) |
2 |
|
Cloves garlic; peeled and crushed |
650 |
g |
Butternut squash; deseeded and cut |
|
|
; into cubes (1lb |
|
|
; 7oz) |
15 |
ml |
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 |
ml |
Lemon juice; (1tsp) |
150 |
ml |
Fish stock; ( 1/4pint) |
30 |
ml |
Balsamic vinegar; (2tbsp) |
30 |
ml |
Capers; rinsed (2tbsp) |
2 |
|
Ripe tomatoes; skinned, deseeded |
|
|
; and diced |
15 |
ml |
Fresh chervil; chopped (1tbsp) |
INSTRUCTIONS
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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