Today we will prepare a similar dish in the shape of the almond crusted cod on citrus sauce, but different in substance. Surely the flavors will be completely different as well as the combinations of the ingredients. Try it and don't be afraid to experiment, you will not regret it.
Ingredients for 4 people:
4 Fillets of fresh hake
500 grams of fresh spinach
1 clove of garlic
5 oranges
1 glass of dry white wine
1 teaspoon of potato starch
A few sprigs of fresh thyme, fresh lemon thyme, fresh mint, fresh rosemary
1 and 1/2 teaspoon of turmeric
Grated Pan, salt, pepper and extra virgin olive oil to taste
Procedure:
Let's start by preparing the breading. In a dish we put the breadcrumbs together with the chopped herbs, turmeric, a pinch of salt and pepper. Stir for good in order to mix all the dry ingredients and put aside for a moment. We take the fillets of hake and ungiamoli of oil then resume the breading with herbs and let over the fillets exerting a slight pressure to make adhere well the whole on both sides of the hake. We put aside the fillets so prepared and dedicate to the preparation of the sauce.
We get the juice from our oranges and put it in a saucepan over medium heat. Put in even a few halves of the orange juices from the pulp. Let's reduce for a couple of minutes, climb and pepper and let the wine fade. We leave on the fire again 2-3 ' then add the starch little at a time and stir with a spoon to avoid the forming of lumps. Let's turn off the fire and set aside.
We put a frying pan on the heat and fry the garlic together with two tablespoons of oil, as soon as it is golden we will combine our washed and separated spinach. Let them wither by turning from time to time and climb up. After reaching the desired consistency, we turn off the fire and put the spinach aside.
Put the frying pan back on the stove with a lively flame and put our fillets on the side of the skin. Cook 3 ' per side turning if necessary. It is a fish that does not require much cooking, you will see. As soon as the breading has taken color, we turn it off and we flatten.
We get the juice from our oranges and put it in a saucepan over medium heat. Put in even a few halves of the orange juices from the pulp. Let's reduce for a couple of minutes, climb and pepper and let the wine fade. We leave on the fire again 2-3 ' then add the starch little at a time and stir with a spoon to avoid the forming of lumps. Let's turn off the fire and set aside.
We put a frying pan on the heat and fry the garlic together with two tablespoons of oil, as soon as it is golden we will combine our washed and separated spinach. Let them wither by turning from time to time and climb up. After reaching the desired consistency, we turn off the fire and put the spinach aside.
Put the frying pan back on the stove with a lively flame and put our fillets on the side of the skin. Cook 3 ' per side turning if necessary. It is a fish that does not require much cooking, you will see. As soon as the breading has taken color, we turn it off and we flatten.
Tips for mise en place:
The sauce will be placed first in the center of the dish. Help with the back of a ladle, we give a round shape to the sauce. Posizioniamoci over two spoonfuls of spinach then put the fillet of hake over the vegetables. We conclude with a sprig of fresh thyme.
Enjoy your meal!!!!!
The sauce will be placed first in the center of the dish. Help with the back of a ladle, we give a round shape to the sauce. Posizioniamoci over two spoonfuls of spinach then put the fillet of hake over the vegetables. We conclude with a sprig of fresh thyme.
Enjoy your meal!!!!!