Dorado Fillet with Spinach and Chanterelles
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
This recipe was shared with us by Chef John from a popular American restaurant.
Ingredients
- Skin-on dorado fillet - 17.6 oz
- Pickled Chanterelles - 2.8 oz
- Green Peas - 2.8 oz
- Spinach - 5.6 oz
- Salt - 0.3 oz
- Ground Black Pepper - 0.1 oz
- Butter - 2.8 oz
- Fish Oil - 3 fl oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Rinse the dorado fillet and pat it dry with a paper towel.
Step 2
Grease with oil, sprinkle with salt, and place in the oven for 8 minutes at 356°F.
Step 3
Remove from the oven and peel off the skin.
Step 4
Sauté the chanterelles in a pan with butter for 2 minutes, then add the green peas and stock.
Step 5
In another pan, sauté the spinach with added salt and pepper.
Step 6
Place the spinach on a plate.
Step 7
Next, add the skinless fillet.
Step 8
Top the fish with green peas and chanterelles.
Step 9
Before serving, drizzle with the prepared sauce.
Step 10
Serve.
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