Dorado in creamy orange sauce
3 servings
25 minutes
Dorada in creamy orange sauce is a gastronomic art of Italian cuisine that combines the freshness of seafood with the softness of cream and the brightness of citrus notes. The history of this dish traces back to the traditions of the Mediterranean region, where fresh fish has always been a staple. Orange juice adds a delicate sweetness and refreshing aroma to the sauce, harmonizing with white wine and spices. The taste of the dish is an exquisite balance of sweet-sour and creamy tones, complemented by salty accents of olives and subtle spiciness of oregano. Serving with orange zest and herbs makes it not only delicious but also aesthetically pleasing. It is perfect for both festive dinners and cozy meals with a glass of white wine.
1
Sauté shallot onion, celery stalk, and garlic in olive oil, then add white wine. When half of the liquid evaporates, add olives and oregano, then squeeze in orange juice.
- Shallots: 50 g
- Celery stalk: 50 g
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
- Dry white wine: 2 tablespoons
- Olives: 30 g
- Dried oregano: 1 teaspoon
- Oranges: 1 piece
2
Season the fish fillet with salt and pepper, fry in olive oil, pour in white wine, and cover with the prepared sauce. Sprinkle with parsley and add cream.
- Dorado fillet: 200 g
- Olive oil: 1 tablespoon
- Dry white wine: 2 tablespoons
- Cream 35%: 130 ml
- Dried basil: 1 teaspoon
3
Wait for the sauce to thicken and serve, garnished with orange zest and herbs.
- Oranges: 1 piece