Receta Hoki With Squash Puree And Caper Sauce

• 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