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Hake with Homemade Orange and Honey Sauce

Name: Hake with Homemade Orange and Honey Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 250 g hake; 400 g potato, peeled and cut into 2 cm cubes; 1 unit shallot, peeled and finely chopped; 15 g honey; 1 unit orange, squeeze the juice; 4 g vegetable stock powder; 1 tablespoon butter; 1 tablespoon butter; 50 g arugula; 12 ml balsamic vinegar; 10 ml olive oil; 15 ml olive oil; 5 g salt; 1 g black pepper

Hake with homemade orange and honey sauce served with creamy mashed potatoes and a fresh arugula salad. The citrus and sweet flavors enhance the delicate taste of the fish, while the mash adds silkiness to the dish.

Servings: 2
Prep: 5 min
Cook: 20 min

Ingredients

250 g hake
400 g potato, peeled and cut into 2 cm cubes
1 unit shallot, peeled and finely chopped
15 g honey
1 unit orange, squeeze the juice
4 g vegetable stock powder
1 tablespoon butter
1 tablespoon butter
50 g arugula
12 ml balsamic vinegar
10 ml olive oil
15 ml olive oil
5 g salt
1 g black pepper

Instructions

Cook the potatoes: peel and cut the potatoes into 2 cm cubes. In a pot, cover them with water, add a pinch of salt and bring to a boil. Cook over medium heat for 15–18 minutes or until tender.
Sauté the shallot: in a small bowl, squeeze the orange juice. Peel and finely chop the shallot. In a frying pan, heat a drizzle of oil with the butter over medium heat. When the butter melts, add the shallot and a pinch of salt. Cook for 3 minutes, stirring until translucent.
Prepare the sauce: add the orange juice, vegetable stock powder and honey to the pan. Season with salt and pepper, bring to a boil and cook for 2 minutes, stirring until the sauce thickens. Adjust seasoning and set aside in a bowl.
Cook the hake: pat the fillets dry with paper towels and season with salt and pepper. In the same pan, heat a drizzle of oil over medium heat. When hot, cook the hake for 3 minutes skin-side down and 2 minutes on the other side until golden. Remember to wash utensils after handling raw fish.
Prepare the mash: drain the cooked potatoes and return them to the pot. Using a potato ricer or fork, mash until smooth. Add the butter for the mash, season with salt and pepper and mix.
Plate and enjoy: in a bowl, mix the balsamic vinegar with a drizzle of oil, salt, and pepper. Add the arugula and toss. Serve the mash and salad on separate plates, place the hake on top and spoon over the orange and honey sauce.

Nutrition (per serving)

Calories: 680 kcal
Protein: 29 g
Carbohydrates: 65 g
Fat: 33 g
Fiber: 6 g