Baked Hake in Tangerine Sauce

Baked Hake in Tangerine Sauce


ingredients:

1 pound fillet of hake

seasonings:

2 grs. of salt per pound of meat
1 lemon, juice of one lemon
1 pinch of pepper to taste, optional
1 glass of juice or tangerine Mixirica
1 spoon (soup) of flour or cornstarch

Other Ingredients:

1 dish of cauliflower cooked "al dente"
1 dish of broccoli bouques idem
1 bulb fennel raw, chopped into strips
200 grs. canned mushrooms
4 red peppers raw chopped into thin strips
4 whole boiled potatoes
4 carrots cooked whole or
8 funds artichokes or 8 thick slices of palm
2 cans of asparagus in butter past

How to Prepare:

Wash affected files hake, dry with paper towels and season with salt and lemon, allow to stand for an hour

Cook the fillets open in Mixirica juice (tangerine) or orange juice, or juice jabuticada.

Remove the fillets carefully not to break.
Thicken the sauce with the cooking or cornstarch.
Dissolve 1 tablespoon (dessert) shallow cornstarch in half a glass of tangerine juice pure

Place the fillets of hake in refractory, over the tangerine sauce, round strips of lemon peel or orange. It can be glaçadas.

Pass the butter, cooked vegetables.

Cut into strips the bulb of fennel and sprinkle with vegetables

Garnish with cherry tomatoes, balls or fruit apple, papaya, melon, made ​​with Bolas

Serve with white rice and chopped parsley on top