Moroccan fish cutlets
4 servings
60 minutes
The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.
1
To prepare the cutlets, first chop the dorado into medium cubes and mix it with cheese, starch, and mayonnaise.
- Dorada (gilt-head bream) fillet: 640 g
- Maasdam cheese: 20 g
- Starch: 8 g
- Mayonnaise: 20 g
2
Let it stand for 2 hours, then make patties of 40 grams.
3
Grill and finish cooking in the oven for 3 minutes.
4
Prepare the tomato base. Sauté crushed tomatoes, onion, celery stalk, carrot, thyme, salt, pepper, olive oil, and basil. Then let it simmer on low heat until the vegetables are soft.
- Tomato passata (sieved tomatoes): 200 g
- Onion: 200 g
- Celery stalk: 200 g
- Carrot: 200 g
- Thyme: to taste
- Olive oil: 100 ml
- Basil: to taste
5
Prepare the 'Old Bay' seasoning. Mix all the spices and roast them in a dry skillet. Grind in a coffee grinder until uniform.
- Cardamom: 3 g
- Bay leaf: 3 pieces
- Celery seeds: 5 g
- Mustard seeds: 5 g
- Ground black pepper: 10 g
- Ground ginger: 10 g
- Paprika: 10 g
- Nutmeg: 3 g
- Cloves: 5 g
- Allspice: 5 g
- Chili flakes: 1 g
- Ground cinnamon: 1 g
- Ground white pepper: 5 g
6
Take a saucepan, add tomato base and Old Bay seasoning.
- Tomato passata (sieved tomatoes): 200 g
- Thyme: to taste
- Olive oil: 100 ml
- Basil: to taste
7
Heat on low flame.
8
Place the cutlets in the tagine, add tomato sauce, and drizzle with olive oil on top.
9
Sprinkle with fresh basil.
10
