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Dorado with mashed potatoes

2 servings

30 minutes

Dorada with mashed potatoes is a true embodiment of Mediterranean culinary tradition, where fresh seafood combines with a delicate texture and rich flavor. Baked dorada with aromatic mashed potatoes acquires delightful tenderness, while capers and olives add zest. The creamy sauce with wine and leeks gives the dish an elegant velvety texture and deep flavor nuances. This dish is perfect for a romantic dinner or festive gathering, revealing the beauty of seafood cuisine to guests. The combination of soft fish, tender puree, and rich creamy sauce makes it an exquisite choice for gourmets who appreciate subtle flavor nuances.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
935.4
kcal
78.5g
grams
58.4g
grams
25.5g
grams
Ingredients
2servings
Dorada
2 
pc
Olive oil
2 
tbsp
Potato
2 
pc
Milk
2 
tbsp
Capers
60 
g
Cream 48%
125 
ml
Lemon
0.5 
pc
Dry white wine
2 
tbsp
Olive
20 
g
Egg yolk
1 
pc
Leek
50 
g
Salt
 
to taste
Cooking steps
  • 1

    Cut the dorado along the back, sever the spine at the head and tail, trim the flesh along the skin, remove the bones along with the remaining flesh, entrails, and gills.

    Required ingredients:
    1. Dorada2 pieces
  • 2

    Wash the fish, salt it. Fill the prepared fish with mashed potatoes mixed with some capers, drizzle with oil, and bake in the oven until done.

    Required ingredients:
    1. Dorada2 pieces
    2. Potato2 pieces
    3. Capers60 g
    4. Olive oil2 tablespoons
    5. Salt to taste
  • 3

    For the sauce, finely chop the leek and sauté in wine, add olives, capers, and mash.

    Required ingredients:
    1. Leek50 g
    2. Dry white wine2 tablespoons
    3. Olive20 g
    4. Capers60 g
  • 4

    Pour in the cream and cook with the egg yolk in a water bath.

    Required ingredients:
    1. Cream 48%125 ml
    2. Egg yolk1 piece
  • 5

    Place the stuffed fish on a plate and drizzle with creamy sauce with wine and leeks.

    Required ingredients:
    1. Cream 48%125 ml
    2. Dry white wine2 tablespoons
    3. Leek50 g

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