Dorado poached in wine on a bed of spinach and cream
2 servings
15 minutes
Dorado poached in wine on a bed of spinach with cream is an exquisite dish of Italian cuisine that elegantly combines the tenderness of fish, the richness of cream, and the freshness of spinach. This cooking method—poaching—helps preserve the natural flavor of dorado while allowing it to absorb the aroma of white wine, bay leaves, and black pepper. The sweet notes of sugar add a subtle depth to the taste. Spinach enriched with milk and cream becomes a tender and velvety base that contrasts with the lightness of the fish. The finishing touch is caramelized orange zest that adds a refined citrus freshness. This dish is perfect for a romantic dinner or a festive table where not only taste but also presentation aesthetics matter.
1
Pour water and wine into a deep pan, place it on low heat, add peppercorns and bay leaves until the liquid is heated.
- Water: 0.5 glass
- Dry white wine: 0.5 glass
- Black peppercorns: 6 pieces
- Bay leaf: 1 piece
2
Salt and pepper the fish, and when the mixture of water and wine heats up, immerse the dorado fillet in it. Add a few pinches of sugar to the liquid. Cover with a lid and cook for 7-10 minutes. It is very important that the liquid is just enough to submerge the fish halfway; otherwise, it will be boiled fish, not poached!
- Dorada (gilt-head bream) fillet: 400 g
- Sea salt: to taste
- Ground black pepper: to taste
- Sugar: pinch
3
Place the spinach in a deep pan or pot and thaw it over medium heat. Once the spinach is thawed, pour in milk and cook for a couple of minutes until most of the milk evaporates.
- Frozen spinach: 400 g
- Milk: 0.5 glass
4
Season the almost ready spinach to taste, add cream, mix, and remove from heat after a minute.
- Sea salt: to taste
- Heavy cream 35% fat: 50 ml
5
Place a mound of spinach on the plate and top it with a piece of dorado; you can drizzle the sauce that resulted from cooking the spinach.
6
I use fried, sliced orange peel with sugar to decorate the dish.
