Dorado with baked pepper mousse
2 servings
50 minutes
Dorado is a very healthy and tasty fish. Chef of the TV project "Made with Taste" Sergey Klyuchansky recommends stuffing it with a delicate vegetable mousse to give it a completely refined and subtle taste.
1
We first clean the dorado (or any other white sea fish) and remove the bones.
- Dorada: 1 piece
2
For the mousse, spray the bell peppers with vegetable oil, salt them, and bake in the oven for 20 minutes at 180 degrees. Place the cooked peppers in a bowl, cover with plastic wrap, and let sit for a few minutes. This will make it easy to remove the skin. Chop the peeled peppers and remove the seeds.
- Sweet pepper: 3 pieces
- Olive oil: 50 ml
- Salt: 20 g
3
We cut the fillet of pike perch, ginger root, and garlic. We put everything in a blender. We also add orange zest, cream, egg white, coriander, salt, and pepper. We add roasted peppers. Blend everything until it reaches a mousse consistency. If desired, you can refrigerate the mousse for about an hour to make it firmer.
- Zander: 300 g
- Fresh ginger: 10 g
- Egg white: 30 g
- Cream 30%: 20 ml
- Orange zest: 50 g
- Ground black pepper: 10 g
- Salt: 20 g
4
We open the dorado like a book, spread mousse on one side of the fish, and close our fish 'book' with the other side. We salt, pepper the dorado, and drizzle it with vegetable oil. Bake the fish for 20 minutes at 180 degrees.
- Dorada: 1 piece
- Salt: 20 g
- Ground black pepper: 10 g
- Olive oil: 50 ml
5
For the garnish, mix red and green basil leaves, cilantro, dill, parsley, and tarragon. Add breadcrumbs, raisins, walnuts, vegetable oil, and salt. Thoroughly mix the herb garnish and serve it with fish.
- Basil: 5 g
- Coriander: 50 g
- Dill: 10 g
- Parsley: 10 g
- Tarragon: 5 g
- Breadcrumbs: 30 g
- Raisin: 15 g
- Walnuts: 20 g
- Olive oil: 50 ml
- Salt: 20 g