Citrus Hake

Preparation:

Preparation: Peel three grapefruit and three orange wedges, then squeeze the juice out of what's left of the citrus fruits. Cook the hake, with 50 g of water and two spoonfuls of grapefruit and orange juice, for about 8 minutes, covered and over low heat. After this time, remove the hake from the cooking liquid and keep it warm, while reducing the stock. Serve the hake cut into three pieces, accompanied by the citrus wedges, seasoned with a spoonful of the sauce, reduced and emulsified with the oil, salt and pepper. Decorate, as desired, with orange zest and fresh chervil.