Citrus Haddock
Ingredients
- 600 gHaddock
- 90 gUnsalted butter
- 1 pcCitrus sinensis (L.) Osbeck
- 1 pcCitrus grandis (L.) Osb. or Citrus maxima
- 1 pcCitrus limon (L.) Burm. f.
- 8 gExtra virgin olive oil
Method
Haddock fillets draped in a citrus sauce, where orange and lemon zest blend with the smoothness of melted butter. Citrus segments add a tangy freshness that contrasts with the tender fish flesh.
- 1
Grate the zest of the orange, grapefruit, and lemon, avoiding the white pith. Peel the orange and grapefruit, then segment them with a knife. Collect the juice that drips out.
- 2
In a saucepan, pour the collected juices and the squeezed lemon juice. Add the zests and let it reduce over low heat until the liquid slightly thickens.
- 3
Add the butter to the citrus reduction and whisk until it is completely melted and the sauce is smooth. Season with salt and pepper.
- 4
Heat a pan with butter and olive oil. Sauté the haddock fillets for a few minutes on each side, depending on their thickness. Season with salt and pepper.
- 5
Place the haddock fillets on plates, add the citrus segments on top, and generously drizzle with sauce. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Use ripe citrus fruits to maximize juice and flavor.
- Do not overcook the haddock; it should remain tender and juicy.
- Add the butter off the heat to prevent it from separating.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 24 hours in the fridge and eaten cold in a salad to avoid overcooking the fish when reheating.
