Pan Seared Wild Sablefish With Butternut Squash and Wild Mushrooms
Chef David Hawksworth, HAWKSWORTH Restaurant
Serves 4
Melt 1 tbsp butter in a large pan over a low heat. Add the shallots and cook until they are soft but not brown, about 4 to 5 minutes.
Add the butternut squash, garlic and thyme. Cook for 5 minutes, stirring frequently, without browning.
Add the chicken stock and bring to a gentle simmer. Season to taste.
Cook covered until the squash is tender but not falling apart. Remove the garlic and thyme.
In a medium frying pan, melt the remaining 1 tbsp butter over medium-high heat. Add the mushrooms and sauté until soft. Season to taste and add to the squash mixture.
Preheat the oven to 400ºF/200ºC. Heat the oil in a large nonstick frying pan that can go in the oven. Season the sablefish and place in the pan, skin side up.
Cook without turning for 3 to 4 minutes until the fish is lightly browned around the edges.
Place the frying pan in the oven and cook the fish for 7 to 10 minutes until cooked through.
Re-warm the sauce mixture and add the lemon juice, cherry tomatoes and sage. Spoon into warmed bowls and top with the sablefish. Serve immediately.
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