Orange Hake

Orange Hake

500 g hake fillets
1 onion, finely chopped
400 g button mushrooms, sliced
juice of 1 orange
200 ml unsweetened heavy cream
75 ml white wine
parsley leaves
flour
Vegeta seasoning (add salt if you don’t want to use Vegeta)
oil
ground black pepper

Dry fish with a paper towel and cut into larger pieces. Roll into flour mixed with a teaspoon Vegeta. Fry in a pan. Move into a bowl and pour a half of orange juice over.

Fry onion in a same pan on the remaining oil. After it softens add mushrooms and cover. when mushrooms release the liquid, remove the lid and cook on medium heat until about a half of liquid evaporates. Add wine, remaining orange juice and cream and let boil. Now, add fish and chopped parsley cook for a few minutes and remove from heat.

If the sauce is too runny, thicken it with 1/2 teaspoon cornstarch dissolved in a tablespoon of cold water.

Note: This is my entry for Weekend Herb Blogging.