Grilled Dorado with Vegetable Risotto

2 servings

30 minutes

Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Energy value per serving

• Calories: 695.8
• Proteins: 41.5g
• Fats: 56.3g
• Carbohydrates: 8.9g

Ingredients

• Dorada: 1 pc
• Olive oil: 3 tbsp
• Cauliflower: 60 g
• Broccoli cabbage: 60 g
• Zucchini: 60 g
• Green beans: 60 g
• Cream 20%: 200 ml

Cooking steps

1. Clean the dorado and fillet it.

2. Rub each fillet with olive oil, salt, and pepper. Leave for 5 minutes.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Dorada: 1 piece

3. Grill the dorado fillet on a grill or barbecue: first skin side for 3-4 minutes, then flip it and remove from the grill as soon as it loses transparency.

4. Prepare vegetable risotto. Break cauliflower and broccoli into small florets. Cut zucchini into cubes of roughly the same size.

   Required ingredients:

   • Cauliflower: 60 g
   • Broccoli cabbage: 60 g
   • Zucchini: 60 g

5. Cut the beans into pieces 1.5–2 cm wide.

   Required ingredients:

   • Green beans: 60 g

6. Sauté the vegetables in olive oil until golden brown (they should remain crispy!).

   Required ingredients:

   • Olive oil: 3 tablespoons

7. Pour cream into the pan, add salt and pepper to taste, and simmer a little.

   Required ingredients:

   • Cream 20%: 200 ml

8. Serve dorada with vegetable risotto.