Dorado Fillet with Vegetables in Wine Vapors
⏳ Time
15 minutes
🥕 Ingredients
17
🍽️ Servings
2
Description
Dorado fillet with vegetables in wine vapors
Ingredients
- Olive Oil - 2 fl oz
- Shallot - 0.7 oz
- Garlic - 0.2 oz
- Sweet Pepper - 2.1 oz
- Tomatoes - 2.6 oz
- Pickled Chanterelles - 1.4 oz
- Celery stalk - 1.1 oz
- Thyme - 0.1 oz
- Fresh Rose Hips - 0.1 oz
- Lemon-Pepper Mix - 0 oz
- Ocean salt - 0.1 oz
- Cilantro - 0.1 oz
- Fresh basil leaves - 0.1 oz
- Toasted Sesame - 0.2 oz
- Parmesan Cheese - 0.1 oz
- Dry White Wine - 2 fl oz
- Skin-on dorado fillet - 14.1 oz
Step by Step guide
Step 1
Gut the dorado, remove the gills, and rinse.
Step 2
Carefully fillet the fish, leaving the head intact.
Step 3
Use tweezers to remove the small bones from the flesh.
Step 4
Lightly grease the remaining skeleton with oil and, bending it slightly, bake in the oven for 5 minutes.
Step 5
Make a pesto sauce from pine nuts, cheese, cilantro, basil, and a portion of olive oil.
Step 6
Cut the vegetables and mushrooms into medium-sized pieces.
Step 7
In a saucepan, heat the olive oil and sauté the shallots, mushrooms, celery, pepper, and garlic.
Step 8
Once a light golden color appears, add the tomatoes. Season the vegetable mixture with salt and pepper.
Step 9
Stir and sauté everything together for no more than a minute.
Step 10
Pour in the wine and place two dorado fillets on top.
Step 11
Add sprigs of thyme and rosemary nearby, season the fish with salt and pepper.
Step 12
Cover with a lid, reduce the heat, and cook for about 7 minutes.
Step 13
On a plate, first arrange the vegetables with the resulting juice and the baked fish skeleton.
Step 14
Top with the dorado fillets, skin side up.
Step 15
Drizzle the fish with the pesto sauce.
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