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Grilled Dorado with Vegetable Risotto

2 servings

30 minutes

Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
695.8
kcal
41.5g
grams
56.3g
grams
8.9g
grams
Ingredients
2servings
Gilt-head bream (dorada)
1 
pc
Olive oil
3 
tbsp
Cauliflower
60 
g
Broccoli
60 
g
Courgette
60 
g
Green beans
60 
g
Cream 20% fat
200 
ml
Cooking steps

  • 1

    Clean the dorado and fillet it.

  • 2

    Rub each fillet with olive oil, salt, and pepper. Leave for 5 minutes.

    Required ingredients:
    1. Olive oil: 3 tablespoons
    2. Gilt-head bream (dorada): 1 piece

  • 3

    Grill the dorado fillet on a grill or barbecue: first skin side for 3-4 minutes, then flip it and remove from the grill as soon as it loses transparency.

  • 4

    Prepare vegetable risotto. Break cauliflower and broccoli into small florets. Cut zucchini into cubes of roughly the same size.

    Required ingredients:
    1. Cauliflower: 60 g
    2. Broccoli: 60 g
    3. Courgette: 60 g

  • 5

    Cut the beans into pieces 1.5–2 cm wide.

    Required ingredients:
    1. Green beans: 60 g

  • 6

    Sauté the vegetables in olive oil until golden brown (they should remain crispy!).

    Required ingredients:
    1. Olive oil: 3 tablespoons

  • 7

    Pour cream into the pan, add salt and pepper to taste, and simmer a little.

    Required ingredients:
    1. Cream 20% fat: 200 ml

  • 8

    Serve dorada with vegetable risotto.

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