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Receta Hoki With Squash Puree And Caper Sauce
by Global Cookbook

Hoki With Squash Puree And Caper Sauce
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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

  1. 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.
  2. Add in 45ml (3tbsp) water, cover and simmer for 12-15 min or possibly till the squash is tender.
  3. Mash the squash, pass through a fine sieve and then fold in a knob of the butter. Cover and keep hot.
  4. Heat the remaining butter in an ovenproof pan till golden and foaming. Add in the hoki fillets and cook for 2-3 min.
  5. 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.
  6. Transfer to a hot plate, cover and keep hot.
  7. 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.
  8. Spoon the squash puree onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas.
  9. 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.