Dorado with Roasted Pepper Mousse

⏳ Time

50 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Dorado is a very healthy and delicious fish. Chef John Smith recommends stuffing it with a delicate vegetable mousse to give it an exquisite and subtle flavor.

Ingredients

Basil - 0.2 oz
Dorado - 1 piece
Olive Oil - 1 fl oz
Perch - 10.6 oz
10% cream - 0 fl oz
Orange zest - 1.8 oz
Ground Black Pepper - 0.4 oz
Dill - 0.4 oz
Tarragon - 0.2 oz
Orange Bell Peppers - 3 pieces
Salt - 0.7 oz
Egg white - 1.1 oz
Cilantro - 1.8 oz
Grated Ginger Root - 0.4 oz
Parsley - 0.4 oz
Breadcrumbs - 1.1 oz
Walnuts - 0.7 oz
Raisins - 0.5 oz

Step by Step guide

Step 1

First, clean the dorado (or any other white sea fish) and remove the bones.

Step 2

For the mousse, drizzle the bell peppers with vegetable oil, season with salt, and roast in the oven for 20 minutes at 356°F. Once done, place the peppers in a bowl, cover with plastic wrap, and let sit for a few minutes. This will make it easier to remove the skin. Peel the peppers, chop them, and remove the seeds.

Step 3

Chop the pike perch fillet, ginger root, and garlic. Place everything in a blender. Add the orange zest, cream, egg white, cilantro, salt, and pepper. Add the roasted peppers. Blend everything until it reaches a mousse-like consistency. If desired, refrigerate the mousse for about an hour to make it firmer.

Step 4

Open the dorado like a book, spread the mousse on one side of the fish, and close it with the other side to create a 'book' of fish. Season the dorado with salt and pepper and drizzle with vegetable oil. Bake the fish for 20 minutes at 356°F.

Step 5

For the garnish, mix the leaves of red and green basil, cilantro, dill, parsley, and tarragon. Add breadcrumbs, raisins, walnuts, vegetable oil, and salt. Thoroughly mix the herb garnish and serve it alongside the fish.