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Hoki with Squash Puree And Caper Sauce

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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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