Baked Dorado with Spinach and Mushrooms
Main Dishes • Mediterranean
Description
Baked dorado with spinach and mushrooms
Ingredients
- Dorado 2 pieces
- Spinach 5 oz
- Pickled Chanterelles 120 pieces
- Shallot 2 heads
- Garlic 2 cloves
- Leek 0 oz
- Olive Oil 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash, clean, and gut the fish. Make a cut along the back and remove the fillet from the bones.
Step 2
Sauté the chopped spinach and minced mushrooms in olive oil. After about 10-15 minutes, add the onion and garlic. Season with salt and pepper, and drain on paper towels.
Step 3
Place the prepared filling on one side of the fillet, cover with the other half. Blanch the leek greens in boiling water, divide into thin 'strings', and tie the stuffed fish like a roll (but not too tightly to avoid deformation).
Step 4
Fry until golden brown in olive oil and finish cooking in the oven at 465°F for 5-7 minutes.
Step 5
Garnish with lemon wedges when serving.
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