Grilled Dorado with Vegetable Risotto
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Dorado - 1 piece
- Olive Oil - 3 spoons
- Cauliflower - 2.1 oz
- Broccoli - 2.1 oz
- Courgette - 2.1 oz
- Chinese green beans - 2.1 oz
- Cream 22% - 7 fl oz
Step by Step guide
Step 1
Clean the dorado and fillet it.
Step 2
Rub each fillet with olive oil, season with salt and pepper. Let it rest for 5 minutes.
Step 3
Grill the dorado fillet on a barbecue or grill rack: first, skin-side down for 3-4 minutes, then flip it over, and once it loses its translucency, remove it from the grill.
Step 4
Prepare vegetable risotto. Break the cauliflower and broccoli into small florets. Dice the zucchini into cubes of approximately the same size.
Step 5
Cut the beans into pieces about 1.5 to 2 cm long.
Step 6
Sauté the vegetables in olive oil until golden brown (they should remain crispy!).
Step 7
Pour the cream into the skillet, add salt and pepper to taste, and let it simmer for a bit.
Step 8
Serve the sea bream with vegetable risotto.
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