Dorado Fillet with Neapolitan Sauce
Main Dishes • European
Description
This recipe was shared with us by Chef John from a popular American restaurant.
Ingredients
- Skin-on dorado fillet 4 pieces
- Fennel 0 oz
- Fingerling Potatoes 5 oz
- Garlic 4 cloves
- Thyme 4 sprigs
- Cherry Tomato Confit 5 oz
- Apple Wine 5 fl oz
- Shallot 0 oz
- Fish Oil 15 fl oz
- Salt 0 oz
- Parsley to taste
- Basil to taste
- Olive Oil to taste
- Fennel 0 oz
Step-by-Step Guide
Step 1
Wash the potatoes and boil them in boiling water until cooked.
Step 2
While the potatoes are boiling, peel and finely chop the shallots.
Step 3
Do the same with the garlic.
Step 4
Slice the fennel.
Step 5
Place the skillet over the heat.
Step 6
Pour olive oil.
Step 7
Add the onion, garlic, and thyme.
Step 8
Heat the skillet, then add the tomatoes, slices, fennel seeds, and olives.
Step 9
Slice the cooked potatoes and add them to the skillet.
Step 10
Simmer for 5–7 minutes.
Step 11
Add the wine and let it evaporate.
Step 12
Add the broth and the dorade fillet.
Step 13
Season with salt.
Step 14
Cook until the fish is done, about 5 minutes.
Step 15
Remove the garlic and thyme from the skillet.
Step 16
Place the Neapolitan sauce on a plate, and top it with a piece of dorado fillet.
Step 17
Garnish with chopped parsley and basil leaves.
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