Dorado Poached in Wine on a Bed of Spinach with Cream
Main Dishes • Italian
Description
Dorado poached in wine on a bed of spinach with cream
Ingredients
- Dry White Wine ½ cup
- Skin-on dorado fillet 15 oz
- Water ½ cup
- 10% cream 0 fl oz
- Frozen spinach discs 15 oz
- Milk ½ cup
- Ocean salt to taste
- Ground Black Pepper to taste
- Green peppercorns 6 pieces
- Bay leaf 1 piece
- Sugar a pinch
Step-by-Step Guide
Step 1
Pour water and wine into a deep skillet, place over low heat, and add the peppercorns and bay leaf until the liquid is heated.
Step 2
Season the fish with salt and pepper, and when the water and wine mixture is heated, lower the dorado fillet into it. Add a few pinches of sugar to the liquid. Cover with a lid and cook for 7–10 minutes. It is very important that there is just enough liquid for the fish to be half submerged; otherwise, it will be boiled instead of poached!
Step 3
Place the spinach in a deep skillet or pot and thaw it over medium heat. Once the spinach is thawed, pour in the milk and cook for a couple of minutes until most of the milk evaporates.
Step 4
Season the nearly cooked spinach to taste and add the cream, stir, and remove from heat after a minute.
Step 5
On a plate, mound the spinach and place a piece of dorado on top; you can drizzle with the sauce that resulted from cooking the spinach.
Step 6
For garnish, I use fried, sliced orange zest with sugar.
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