Hake with orange sauce — fish recipe with Valencia citrus
Hake and orange understand each other better than you might think. The citric acid lifts the fish, the sauce reduces to a shining coat on the fillet, and the result is a dish that looks elaborate but takes 20 minutes.
Two classic versions: orange sauce alone or tomato-orange. Both deserve a place in your repertoire.
Version 1: Hake in orange sauce
Ingredients (serves 2)
— 4 hake fillets
— Half a chopped onion
— 1 garlic clove
— Juice of 1 Valencia orange
— 1 teaspoon flour
— Half a glass of fish stock
— Olive oil, salt
Method
Chop onion and garlic, sauté in oil. Add flour and stir. Pour in orange juice and stock. Season the fillets and place in the sauce. Cover and cook 5 minutes per side.
Version 2: Hake with tomato-orange sauce
As version 1, but add 200 ml home-made tomato sauce after the orange juice. The tomato adds body and an acidity that complements the orange. Garnish with orange zest.
Both versions go well with white rice, pasta or boiled potatoes.
