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    Hoki with Squash Purèe and Caper Sauce

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    Hoki with Squash Purèe and Caper Sauce

    An impressive dish to serve for a dinner party. The subtle flavours of the squash purée and caper sauce complement the pan-fried hoki, particulary well.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 4 tbsp olive oil
    • 2 cloves garlic, peeled and crushed
    • 650g butternut squash, deseeded and cut into cubes
    • 1 tbsp fresh sage, chopped
    • Salt
    • Freshly ground black pepper
    • 55g unsalted butter
    • 4 pieces New Zealand hoki fillet, each weighing approximately 175g
    • 1 tsp lemon juice
    • The sauce:
    • 150ml fish stock
    • 2 tbsp balsamic vinegar
    • 2 tbsp capers, rinsed
    • 2 ripe tomatoes, skinned, deseeded and diced
    • 1 tbsp fresh chervil, chopped


    1. 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 3tbsp water, cover and simmer for 12-15 minutes or until the squash is tender.
    2. Mash the squash, pass through a fine sieve and then mix in a knob of the butter. Cover and keep warm.
    3. Melt the remaining butter in an ovenproof pan until golden brown and foaming. Add the hoki fillets and cook for 2-3 minutes.
    4. Remove from the heat, season and sprinkle with lemon juice. Cover and place in a preheated oven 190ºC, gas mark 5 for 5 minutes or until cooked. Transfer to a warm plate, cover and keep warm.
    5. 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.
    6. Spoon the squash purée onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas.

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