Haddock liver in orange juice

  • 4 persons
  • cooking time: 20
  • difficulty


  • 4 pressed oranges (in season: blood oranges*)
  • juice of 1 lime
  • sesame oil
  • 2 tins of 120 g haddock liver, drained
  • pomegranate seeds
  • coarse sea salt
  • baie pink (pink pepper), crushed with the blade of a knife

How to prepare

Fancy a nice appetizer? This delicious recipe with haddock liver, oranges and pomegranate seeds.



  • 1 With a peeler, pull some strips of the orange peel. Avoid the white of the peel, this tastes bitter. Squeeze the oranges and sieve the juice.
  • 2 Put the juice and the strips in a pan. Boil half the juice on low heat. Do not let the juice turn brown (discoloration indicates caramelization of the sugars, which is not desired for this dish).
  • 3 Let the orange juice in the fridge get cold through and through.
  • 4 Take the juice out of the fridge, remove the strips and bite the juice with some lime juice.
  • 5 Put a few drops of sesame oil through the juice with a fork.
  • 6 Divide the juice over four plates with a small dimple.
  • 7 Divide the haddock liver over the plates.
  • 8 Garnish the dish with pomegranate seeds, the sea salt and pieces of baie pink.