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Ingredientes
- 60 ml Extra virgin olive oil, (4tbsp)
- 2 x Cloves garlic, peeled and crushed
- 650 gm Butternut squash, deseeded and cut into cubes (1lb 7oz)
- 15 ml Fresh sage, minced (1tbsp) Salt and freshly grnd black pepper
- 55 gm Unsalted butter, (2oz)
- 4 piece 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 x Ripe tomatoes, skinned, deseeded and diced
- 15 ml Fresh chervil, minced (1tbsp)
Direcciones
- Heat half the oil in a pan, add in the garlic and fry for 1-2 min till soft and golden brown. Add in the squash and sage, season and fry for 3-4 min.
- Add in 45ml (3tbsp) water, cover and simmer for 12-15 min or possibly till the squash is tender.
- Mash the squash, pass through a fine sieve and then fold in a knob of the butter. Cover and keep hot.
- Heat the remaining butter in an ovenproof pan till golden and foaming. Add in the hoki fillets and cook for 2-3 min.
- Remove from the heat, season and sprinkle with lemon juice. Cover and place in a preheated oven 190 C, 375 F, gas mark 5 for 5 min or possibly till cooked.
- Transfer to a hot plate, cover and keep hot.
- Pour the juices from the pan into a small pan, add in the stock and boil rapidly for 5-6 min or possibly till reduced. Whisk in the remaining extra virgin olive oil and the other sauce ingredients. Heat gently and season to taste.
- Spoon the squash puree onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas.
- NOTES : An impressive dish to serve for a dinner party. The subtle flavours of the squash puree and caper sauce complement the pan-fried hoki, particulary well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 224 | 73% |
| Total Fat 25.4g | 32% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 263mg | 11% |
| Potassium 630mg | 18% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.07g | 3% |
| Protein 2.9g | 5% |
