In this dish, gilthead fillet can be replaced with sea bass, salmon or trout. This will not affect the quality of taste.
It is necessary
- - 6 pcs. dorado fillet,
- - salt and pepper to taste.
- For a potato side dish:
- - 500 g of potatoes,
- - 1 can of green peas,
- - 70 g butter,
- - dill greens,
- - salt to taste.
- For the zucchini garnish:
- - 1 small zucchinni,
- - 40 g butter,
- - 1 clove of garlic.
- For the creamy mustard sauce:
- - 1 small onion,
- - 25 g butter,
- - 1 clove of garlic,
- - 1 tsp table mustard,
- - 250 ml heavy cream,
- - salt to taste.
Instructions
Step 1
The sauce is prepared first. To do this, finely chop the onion and garlic. Melted butter in a saucepan over moderate heat, put the onion there and fry until soft for about 3 minutes.
Step 2
Then put garlic with mustard in a saucepan, everything is fried for 1 minute. Then cream is poured in and salt is added to taste. Everything is brought to a boil and cooked over medium heat until an enveloping consistency, stirring constantly, for about 5-7 minutes. The finished sauce is set aside.
Step 3
Zucchini is grated on a Korean grater or cut into thin strips with a knife.
Step 4
The butter is melted in a frying pan. A crushed clove of garlic is placed there and fried for 30 seconds. Then add the zucchini and roast for 1-2 minutes. The dish is salted to taste and set aside.
Step 5
Chopped dill with butter is added to boiled potatoes. Everything is roughly choked with a crush, so that intact pieces of potatoes remain in the mass. Peas from the can are added, everything is mixed and remains under the lid on the table.
Step 6
The fish is salted and peppery, then fried on both sides until tender, about 2-3 minutes on each side.
Step 7
The sauce and zucchini garnish are warmed up before serving. A potato garnish is placed on a plate, sauce is poured around it. Fillet of gilthead is placed on the potatoes, and on it - a small portion of zucchini garnishing. The dish is decorated with herbs and served at the table.
