Dorado belongs to those varieties of fish that are low-bone. It can be baked, fried and stewed, but it is very important to follow one rule - it cannot be cooked for a long time, otherwise the tender meat may turn into porridge.
It is necessary
-
- For the first recipe:
- fish carcasses;
- salt;
- white pepper;
- bell peppers;
- onion;
- ginger;
- Cherry tomatoes;
- olive oil.
- For the second recipe:
- fish fillet;
- rosemary;
- vegetable oil;
- brandy;
- salt;
- pepper;
- onion;
- vegetable oil;
- zucchini;
- carrot;
- cream;
- green peppercorns;
- greens.
- For the third recipe:
- dorado;
- shallot;
- garlic;
- olive oil;
- vegetable oil;
- mustard;
- cream;
- fish broth;
- greens.
Instructions
Step 1
In order to bake dorado with vegetables, take 2 fish carcasses, gut them and rinse them under running cold water, dry with a napkin and rub with a mixture of salt and pepper on all sides. Wash red and yellow bell peppers, one at a time, core them and cut into strips. Chop one onion into rings and chop a small piece of fresh ginger. Cut 5 cherry tomatoes into slices. Heat 2 tablespoons of olive oil in a skillet and fry the prepared vegetables for 4 minutes, then season with white pepper, salt and place on a plate. Stuff the fish with vegetables and place on a baking sheet lined with baking paper. Place the fish in the oven and bake at 180 degrees Celsius for no more than 20 minutes.
Step 2
Fry dorado with green peppers. To do this, take 600 grams of fish fillet with one sprig of rosemary and place in a hot frying pan with vegetable oil. After two minutes, pour 30 grams of brandy over the fish and turn over to the other side. Season with salt and pepper, continue to fry for about 2 more minutes, and then transfer the fillets to a plate. Cut 2 onions into half rings and fry in vegetable oil until golden brown, then add 100 grams of water. Cut 1 large carrot into 2 zucchini strips. Pour 3 tablespoons of vegetable oil into a skillet and fry the vegetables over medium heat. Remove the vegetables and add 200 grams of cream and a few tablespoons of water to the sauce remaining after them. Boil and slightly evaporate the contents of the pan. Add one tablespoon of green peppercorns and fish to the rosemary and heat well. Transfer fish and vegetables to a platter, pour over the sauce and sprinkle with chopped herbs.
Step 3
To make dorado stew, take one small fish carcass, gut and remove the fins. Prepare a deep skillet. Chop 2 shallots and 3 garlic cloves as small as possible. Fry them in a mixture of one tablespoon of olive oil and the same amount of vegetable oil, then add 2 tablespoons of mustard, stir and simmer everything over low heat for two minutes. Pour in 200 grams of heavy cream, 100 grams of fish broth and mix all the ingredients thoroughly. Dip the fish in the sauce, simmer over low heat for 10 minutes, turn over and remove from heat after 7 minutes. Serve with rice and garnish with herbs.
