Dorado with creamy wine sauce, Chinese cabbage and potatoes
4 servings
35 minutes
Dorada in creamy-wine sauce is an exquisite dish of European cuisine that combines the tenderness of sea fish, the creamy softness of the sauce, and the freshness of vegetables. Baked to a golden crust, dorada has a delicate flavor perfectly complemented by a rich creamy-wine sauce with hints of shallot and thyme. Potatoes and napa cabbage add textural harmony to the dish, making it wholesome and balanced. This recipe could have originated in Mediterranean cuisine, where seafood and light aromatic sauces are traditionally valued. The dish is perfect for a festive dinner or romantic evening, delighting the eye with its elegant presentation and captivating with its refined taste.
1
Cut the cabbage into four parts lengthwise. Place in a pan with 50 grams of oil, add a glass of water, salt, and cover. Leave on low heat for ten minutes, then uncover and evaporate the liquid. Peel the potatoes. Cut into large slices and boil. When the potatoes are ready, sprinkle with finely chopped green onions.
- Chinese cabbage: 1 piece
- Butter: 150 g
- Potato: 600 g
- Green onions: 5 g
2
Dice the tomatoes into small cubes - just the flesh, without seeds. Sauté finely chopped shallots in 30 grams of butter until translucent. Add leaves from five sprigs of thyme. Pour in and reduce one tablespoon of white wine vinegar and white wine. Then add fish stock and reduce it to a syrupy consistency. Then pour in heavy cream and keep on medium heat. Chop 70 grams of frozen butter into small cubes and, when the cream thickens, vigorously whisk the sauce while gradually adding the butter. Continue whisking for a few more minutes until the sauce thickens like jelly, then add the tomatoes at the very end.
- Tomatoes: 30 g
- Shallots: 1 piece
- Thyme: 10 g
- White wine vinegar: 1 tablespoon
- White wine: 1 tablespoon
- Fish broth: 100 ml
- Cream 33%: 200 ml
- Butter: 150 g
3
Clean the fish: cut off the fins, remove the skin from the scales. Make an incision under the gills at a 45-degree angle and cut off the head. Slit the back and remove the fillet with a flexible knife. Clean it from any attached guts. Use tweezers to remove remaining bones. Make light cuts 2-3 cm long on the skin of the fillet.
- Dorada: 4 pieces
4
Pat the fillet dry with a paper towel to make the skin as dry as possible. Salt the fillet on both sides and lightly stuff the cuts with finely chopped leaves from two sprigs of thyme.
- Thyme: 10 g
5
Heat a pan with olive oil and fry the fish skin-side down. Don't fry for long — in five minutes, the fish should turn white and slightly brown at the edges. Then quickly flip the fillet so the flesh just kisses the pan, and immediately transfer it to a plate.
- Butter: 150 g