Dorado with mushrooms, steamed
2 servings
40 minutes
Dorada with mushrooms, steamed — is a refined dish of European cuisine that combines the tenderness of fish with a fragrant mushroom filling. Dorada, known for its delicate texture and rich flavor, is infused with lemon juice and spices that give it freshness and zest. Mushrooms sautéed in soy sauce with onions reveal their deep, earthy taste complementing the fish's softness. Steaming preserves the juiciness of the ingredients and makes the dish dietary and healthy. This dish is perfect for a light dinner or festive table and pairs harmoniously with white wine and fresh vegetables. The recipe's history originates from Mediterranean cuisine where fish has always been the main star on the table and the use of herbs and spices adds sophistication and refinement.
1
Clean the dorado, remove the insides, rub with salt, sprinkle with pepper, drizzle with lemon juice and let marinate for 15 minutes.
- Dorada: 2 pieces
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Ground red pepper: pinch
- Lemon: 1 piece
2
For the filling, slice the mushrooms thinly. Dice the onion. Sauté the onion with mushrooms in soy sauce. Add salt.
- Fresh champignons: 300 g
- Onion: 1 piece
- Soy sauce: 4 tablespoons
- Salt: 1 teaspoon
3
Slice the lemon into thin rounds and cut each round in half.
- Lemon: 1 piece
4
Make cuts on the fish with a sharp knife and insert half slices of lemon into them.
- Lemon: 1 piece
5
Stuff the fish, place it on the steamer rack, sprinkle with a spice mix, and cook for 20-25 minutes.
- Sumac: pinch
- Ground coriander: pinch
- Marjoram: pinch
- Dried basil: pinch