Stockfish in orange sauce renaissance-inspired
Instructions
Cut the stockfish into pieces and flour it well after salty on the outside.
Let brown slightly in the oil to moderate flame.
Aside to narrow down on the heat the orange juice with spices.
Join us at the stockfish and let stand for a few minutes at moderate flame.
Garnish with orange peel thin.
Ingredients and dosing for 4 persons
- 800 g of stockfish
- Olive oil extra virgin
- Flour
- 3 oranges (juice)
- Cloves
- Peppercorns
- 1 pinch of cinnamon
- Ginger
- Orange zest
- Unrefined sea salt