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Hake with Orange and Dill Sauce Serves 4

  • Ingredients:

  • 4 200g (7oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish


  1. Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  2. Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  3. Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  4. Cook, stirring until thickened and hot.
  5. Spoon some of the sauce over the fish and garnish with fresh dill.  Serve remaining sauce separately.
Recipe kindly donated by The Seafish Industry