This orange honey vinaigrette! It is a simple seasoning, very quick to prepare and low in calories to include in any dish.
Ingredients
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4 hake tranches
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200 g new potato
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200 g of brussels sprouts
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2 oranges
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Honey
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salt
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sage leaves
Preparation Method
- Season the hake tranches with salt and pepper; reserve.
- Cut the potatoes in half and bring them to a boil, to cook with the brussels sprouts, in water and salt, for 20 minutes.
- Meanwhile, peel one orange, remove the segments, and squeeze the juice from the other.
- Now prepare the vinaigrette; put the orange juice in a bowl, add the honey and season with salt and pepper. Pour half of the oil into a stream, mixing well with a whisk, until the sauce is emulsified. Reserve.
- Heat the rest of the oil in a frying pan and add the fish skin side down. Flip and cook on the other side.
- Remove and serve the fish with the orange wedges, boiled potatoes and cabbage, the vinaigrette, and sage leaves.
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