Grilled Dorado with Herbs
4 servings
60 minutes
The chef from the "More" corner at the Central Market shared the recipe with us.
1
Clean the fish from scales and entrails, rinse.
2
Stuff the carcasses with lemon, thyme, and mint.
- Lemon: 60 g
- Thyme: to taste
- Fresh mint: 4 sprigs
3
Rub with salt, sprinkle with pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Prepare fish broth. Grate the carrot and slice 150 grams of onion into strips. Fry in a dry pan without oil.
- Carrot: 150 g
- Onion: 170 g
5
Add fish bones and fried vegetables to boiling water. Cook for 40 minutes over medium heat. The broth is ready.
- Salmon bones: 250 g
- Water: 750 ml
6
Grill the fish with added vegetable oil.
- Gilt-head bream (dorada): 4 pieces
- Vegetable oil: 60 ml
7
Prepare the sauce. Sauté 20 grams of onion in vegetable oil. Add chopped cherry tomatoes. Sauté well, then add 2 tablespoons of fish broth, salt, pepper, a sprig of thyme, and simmer for 5 minutes.
- Onion: 170 g
- Vegetable oil: 60 ml
- Cherry tomatoes: 120 g
- Water: 750 ml
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
8
Add butter at the very end.
- Butter: 60 g
9
Place the fish on a plate and pour sauce on top.
10
Garnish with lemon and greens.
- Lemon: 60 g
- Fresh herbs: to taste
