Recipe - Hoki With Squash Puree And Caper Sauce

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)

THE SAUCE
150 ml Fish stock; ( 1/4pint)
30 ml Balsamic vinegar; (2tbsp)
30 ml Capers; rinsed (2tbsp)
2 Ripe tomatoes; skinned,
deseeded
; and minced
15 ml Fresh chervil; chopped
(1tbsp)

Heat half the oil in a pan, add the garlic and fry for 12 minutes until
soft and golden. Add the squash and sage, season and fry for 34 minutes.
Add 45ml (3tbsp) water, cover and simmer for 1215 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 23 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 56 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 panfried hoki,
particulary well.

Converted by MM_Buster v2.0l.