Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 60 ml Olive oil; (4tbsp)
- 2 Cloves garlic; peeled and
- 650 g Butternut squash; deseeded
- ; into cubes (1lb
- ; 7oz)
- 15 ml Fresh sage; chopped (1tbsp)
- 55 g Unsalted butter; (2oz)
- 4 Pieces New Zealand hoki
- ; approximately 175g
- ; (6oz)
- 5 ml Lemon juice; (1tsp)
THE SAUCE
Preparation
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 190?C, 375?F, 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.
