Dorado Fillet on Vegetable Sauté
Main Dishes • European
Description
Dorado fillet on vegetable sauté
Ingredients
- "Five Pepper Blend" 0 oz
- Olive Oil 0 fl oz
- Butter 5 oz
- Courgette 5 oz
- Orange Bell Peppers 5 oz
- Fennel 5 oz
- Fish Oil 10 fl oz
- Saffron 0 oz
- Cream 22% 5 fl oz
- Dorado 3 pieces
- Lemon 5 oz
- Mint 0 oz
Step-by-Step Guide
Step 1
Clean the fish, gut it, cut each into 2 fillets, remove excess bones, and lightly marinate in olive oil, black pepper, and a drop of lemon.
Step 2
Place the heads and spines in cold water and boil to make fish stock, adding carrots and onions.
Step 3
Strain the stock until clear. Reduce the stock to a concentrated flavor. Add saffron and cream, and cook until thickened.
Step 4
For the sauté, cut zucchini, bell pepper, and fennel into small cubes. Sauté in vegetable oil with a splash of white wine.
Step 5
Sear the dorado in olive oil with a small amount of butter.
Step 6
Plate the sauté, place the dorado on top, and garnish with the sauce around.
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