Steamed Dorado in Nori Sheets
2 servings
25 minutes
Steamed dorado in nori leaves is a refined dish of European cuisine that embodies a harmony of flavors and aromas. The delicate fish fillet wrapped in soy sauce-soaked nori leaves acquires a light sea note and retains its juiciness thanks to gentle steaming. Served with an aromatic sauce enriched with lemon juice, garlic, and truffle oil, the dish gains elegance and depth of flavor. This cooking method preserves the beneficial properties of the fish, making it an ideal choice for those who value healthy eating. Dorado in nori is a blend of Japanese traditions and European sophistication, perfect for special occasions or a cozy dinner.
1
Fillet the dorado without bones, cutting each fillet in half lengthwise. Brush 20x20 cm nori leaves with soy sauce until soft. Wrap a quarter of the fillet in each leaf. Place in a steamer for 10 minutes.
- Gilt-head bream (dorada): 600 g
- Dried nori seaweed: 1 piece
- Soy sauce: 30 ml
2
Mix all ingredients for the sauce except the oil. While constantly whisking the sauce, add truffle or olive oil. Serve the sauce separately.
- Chives: 10 g
- Garlic: 1 clove
- Lemon juice: 30 ml
- Lemon zest: 1 piece
- Olive oil: 50 ml