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Ingredients 4 x 170g (6oz) hake steaks
300ml (10fl oz) fish or chicken stock
1 x 15ml spoon (1 tablespoon) fresh dill
salt and black pepper
1 x 15ml spoon (1 tablespoon) cornflour
75ml (5 tablespoons) fresh orange juice
2 oranges, peeled and cut into segments
fresh dill, to garnish
Serves 4
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Method
Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
Drain, reserving the poaching liquid and transfer to a warmed serving dish.
Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
Cook, stirring until thickened and hot.
Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately. |
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Hake with Orange and Dill Sauce
