More and more interesting new varieties of fish appear in stores. Often, housewives simply do not know what can be prepared from new products and choose the usual mackerel, pink salmon, perch or flounder. It is worth paying attention to the royal gilthead - this fish is very tasty, it has tender meat and few bones. Plus, it's easy to prepare. Try to cook Dorada in a salt shell with White Wine sauce.
It is necessary
-
- 1 large dorado;
- coarse sea salt - 2 kg;
- water - 100 ml.
- For the sauce:
- fish broth - 0.9 l;
- butter - 150 g;
- flour - 1 tablespoon;
- egg yolks - 4 pcs;
- turnip onions - 1 pc;
- parsley root and (or) celery root - 1 pc;
- dry white wine - 100 ml;
- lemon juice
- salt
- pepper to taste.
Instructions
Step 1
Clean the dorada from the entrails, rinse thoroughly inside and dry with napkins.
Step 2
Pour the salt into a bowl, add water and stir. Put about half of the salt on a baking sheet in a layer of two centimeters. Put the gilthead on top of the salt. Put the remaining salt on the fish, press firmly with your hands, forming a salt cocoon. The thickness of the top layer must also be at least two centimeters.
Step 3
Preheat the oven to 180 degrees and place the baking sheet in the oven for 30-40 minutes. Gilthead meat is moderately fatty and quite dense. It cannot be overdried, otherwise it will become tough. In order to check if the fish is baked, stick the knife blade in the back area, take it out and press it against the back of your hand. The finished gilthead will be hot.
Step 4
Remove the baking sheet from the oven and let sit for 10 minutes. Then, gently tapping, remove the salt shell. It will be removed along with the skin. The gilthead meat will easily separate from the bones. Put the finished fillet on plates and serve with the White Wine sauce.
Step 5
Sauce "White Wine" is prepared on the basis of white fish sauce. So prepare it first. Put a spoonful of butter and a spoonful of flour in a saucepan, stir gently over low heat until the flour absorbs the butter. While stirring, add the fish broth a little at a time. Bring to a boil and remove from heat. The white sauce is ready and is the basis for many classic hot sauces.
Step 6
Chop parsley root and / or celery root and onions and save over medium heat. Add the sautéed vegetables to the white fish sauce and simmer for about 25 minutes. 5 minutes before the end of cooking, add white wine to the sauce. Turn off the sauce, cool to about 70 degrees.
Step 7
While the sauce is cooling, beat the raw yolks with softened butter. For the mixture to whisk well, the butter and yolks must be at the same temperature. Add the butter-yolk mixture to the sauce. Add the mixture gently, whisking constantly vigorously so that the yolks do not curl.
Step 8
After that, pour lemon juice into the sauce, add salt and pepper to taste. Strain and whisk. The sauce is ready.
