Dorado fillet on vegetable sauté
6 servings
20 minutes
Dorada fillet on vegetable sauté is an exquisite dish of European cuisine that combines tender fish with aromatic vegetable garnish. Dorada, known for its delicate taste and tender texture, pairs wonderfully with sautéed zucchini, bell peppers, and fennel cooked in white wine. The dish is elevated by a sauce made from concentrated fish broth, saffron, and cream that highlights the seafood notes of the fish. This dish not only delights the palate but also visually attracts with its elegant presentation — the sauté serves as a vibrant base while the golden dorada fillet crowns the composition complemented by a velvety sauce. An ideal choice for a light dinner with Mediterranean elegance!
1
We clean the fish, gut it, cut each into 2 fillets, remove excess bones, and lightly marinate in olive oil, black pepper, and a drop of lemon.
- Olive oil: 50 ml
- Five pepper blend: 10 g
- Lemon: 100 g
2
We place the head and spines in cold water and boil fish broth with the addition of carrots and onions.
- Fish stock: 300 ml
- Courgette: 200 g
- Bell pepper: 200 g
- Fennel: 200 g
3
Strain the broth until clear. Reduce the broth to a concentrated flavor. Add saffron and cream and cook until thickened.
- Saffron: 1 g
- Heavy cream (38%): 100 ml
4
For the sauté, we cut zucchini, bell pepper, and fennel into small cubes. We sauté in vegetable oil with the addition of white wine.
- Courgette: 200 g
- Bell pepper: 200 g
- Fennel: 200 g
5
Fry the dorada in olive oil with a little butter added.
- Olive oil: 50 ml
- Butter: 100 g
6
Place the sauté, top with dorado, and decorate around with sauce.
