Grilled Dorado with Vegetable Risotto
2 servings
30 minutes
Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
Calories695.8kcal
Proteins41.5grams
Fats56.3grams
Carbohydrates8.9grams
1
Clean the dorado and fillet it.
2
Rub each fillet with olive oil, salt, and pepper. Leave for 5 minutes.
- Olive oil: 3 tablespoons
- 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.
- Cauliflower: 60 g
- Broccoli: 60 g
- Courgette: 60 g
5
Cut the beans into pieces 1.5–2 cm wide.
- Green beans: 60 g
6
Sauté the vegetables in olive oil until golden brown (they should remain crispy!).
- Olive oil: 3 tablespoons
7
Pour cream into the pan, add salt and pepper to taste, and simmer a little.
- Cream 20% fat: 200 ml
8
Serve dorada with vegetable risotto.
