Haddock with orange

Deur Barbara Joubert

Foto’s: Micky Hoyle Galery

Smoked haddock tends to be very salty. With the sweetness of the oranges, it's a winner.

(Serves 4)

4 smoked haddock fillets
100 ml olive oil
Freshly ground black pepper to taste
3 oranges, peeled and sliced
30 ml cake flour
15 ml butter
Juice of 2 oranges
Handful fresh basil
More orange slices to garnish
Salt and freshly ground black pepper to taste

Put haddock fillets in a bowl. Pour over the olive oil. Season with black pepper and put orange slices on top. Cover with cling wrap and marinade for about 1 hour in the fridge. Take fish out of marinade and dry with kitchen towels. Keep marinade and orange slices to one side. Lightly cover the fish with flour. Heat some of the marinade in a pan. Cook the fish in it for about 2 minutes to a side. Keep fish warm. Add rest of the marinade to the pan. Melt butter in it and add orange slices. Add juice and reduce until slightly thickened. Pour sauce over fish and garnish with orange slices and fresh basil. Season lightly with a little salt and black pepper.

To drink: Neethlingshof Gewürztraminer