Hake with orange sauce

Preparation

1. We put the onion in pieces, the sugar, the oil and a teaspoon (of the coffee ones) of salt in the glass. We chop during 5 seconds at speed 5.

2. We lower the remains of the walls of the glass with the spatula and sauté for 12 minutes, speed 2, 100º

3. Meanwhile, we place the hake on the Varoma tray. Sprinkle with a little salt and a drizzle of oil. We cover and reserve.

4. Once the onion is cooked, we add the juice and half a stock cube to the glass. We place the Varoma container in its position and program 10 minutes, Varoma temperature speed 2.

5. We remove the Varoma and uncover (always towards the opposite position to where we are located so as not to burn ourselves with the steam).

6. If we like the sauce more natural, with its onion pieces, we are done. We serve the hake with its sauce.

7. But children usually like it more of a cream type, so I hope it cools down a little bit and I crush it for 30 seconds at 5/10 progressive speed. With the beaker on. Then we serve next to the hake slice or on it.