Orange hake
Squeeze the oranges and keep the juice aside. Clean the fish well, fill it and cut it into coarse pieces. Pass the pieces in the flour (keeping a spoon aside), remove the excess and fry the fish in hot seed oil. Drain on absorbent paper and place the pieces of fish in a pan to cool.
In the meantime bring the orange juice flavored with the peppercorns and the bay leaves to a boil, thicken with the remaining flour and pour the sauce obtained on the cold fish; adjust to taste and leave to marinate for at least 3 hours.
Serve the cold fish decorating with the orange slices and, to taste, with a few bay leaves.
Ingredients for 4 people
For fish:
800 gr of hake (or grouper)
5 oranges
110 gr of "00" flour
1 tablespoon of peppercorns
2 bay leaves
seed oil
salt
To decorate:
1 untreated orange
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