Dorado Fillet with Ratatouille in Tomato Sauce
Main Dishes • Italian
Description
Dorado fillet with ratatouille in tomato sauce
Ingredients
- Dorado 6 pieces
- Courgette 5 oz
- Eggplants 5 oz
- Orange Bell Peppers 5 oz
- Onion 5 oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Garlic 0 oz
- Mixed spices for Christmas pudding 0 oz
- Tomatoes 20 oz
- Carrot 0 oz
- Bouquet Garni 1 bunch
- Sugar 0 oz
- Butter 0 oz
- Passata Tomato Sauce 0 oz
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Prepare the tomato sauce. For this, peel the carrot, 40 grams of onion, and 5 grams of garlic.
Step 2
Cut the carrot and onion into large cubes, sauté in butter until the vegetables are slightly browned. Finely chop the garlic, add it to the vegetables, and fry on high heat. Add the tomato paste and cook on low heat for 5-10 minutes to remove the bitterness.
Step 3
Wash the tomatoes, remove the core, cut into 4 pieces, blend, then strain through a sieve. Add the bouquet garni and sugar to the vegetables and cook for 45 minutes.
Step 4
Wash the vegetables: zucchini, eggplant, and then cut them into 2 cm cubes. Wash the bell pepper, cut it in half, remove the seeds, and dice it. Peel the onion and also dice it. Peel the garlic and finely chop it.
Step 5
Sauté the vegetables in the following order without browning: bell pepper, zucchini, onion, eggplant, garlic, then simmer everything with thyme for 5-10 minutes, adding spices.
Step 6
Wash and chop the herbs. Prepare the dorado fillet. Strain the tomato sauce through a large sieve without pressing too hard, then heat it in a pot and add spices. Sprinkle the fillet with spices, sear it skin-side down in a pan, heat the sauce, ratatouille, and add the herbs.
Step 7
Plate everything: ratatouille, topped with dorado fillet, drizzled with sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!