Dorado with baked pepper mousse

We first clean the dorado (or any other white sea fish) and remove the bones.

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.

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.

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.

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.