Dorado fillet with rataui under tomato sauce
6 servings
60 minutes
Fillet of dorado with ratatouille in tomato sauce is a refined dish of Italian cuisine that combines the delicate texture of fish with the rich flavor of vegetable garnish. Dorado, known for its tender and aromatic meat, pairs perfectly with ratatouille—a traditional vegetable stew made from zucchini, eggplant, bell peppers, and tomatoes. The tomato sauce prepared with a bouquet garni, aromatic herbs, and a hint of sweetness from carrots adds depth and harmony to the dish. This dish not only delights gourmets but also highlights the true taste of fresh ingredients, creating a perfect balance between the juiciness of the fish and the richness of the vegetables. Served on a plate with fragrant sauce makes it a true masterpiece of Mediterranean cuisine that is perfect for both festive dinners and everyday gastronomic pleasure.
1
Prepare tomato sauce. For this, clean the carrot, 40 grams of onion, and 5 grams of garlic.
- Carrot: 60 g
- Onion: 100 g
- Garlic: 9 g
2
Cut the carrots and onions into large cubes, sauté in butter until the vegetables are slightly browned. Finely chop the garlic, add it to the vegetables, and fry on high heat. Add tomato paste and cook on low heat for 5-10 minutes to remove bitterness.
- Carrot: 60 g
- Onion: 100 g
- Garlic: 9 g
- Butter: 25 g
- Tomato paste: 10 g
3
Wash the tomatoes, remove the core, cut into 4 pieces, blend, then strain through a sieve. Add a bouquet garni and sugar to the vegetables and cook for 45 minutes.
- Tomatoes: 500 g
- Bouquet garni: 1 bunch
- Sugar: 6 g
4
Wash the vegetables: zucchini, eggplant, then cut into 2 cm cubes. Wash the bell pepper, cut in half, remove the seeds, and dice. Peel the onion and also dice. Peel the garlic and chop finely.
- Courgette: 120 g
- Eggplant: 120 g
- Sweet pepper (capsicum): 120 g
- Onion: 100 g
- Garlic: 9 g
5
Sauté the vegetables in a pot in the following order: bell pepper, zucchini, onion, eggplant, garlic, then simmer everything with thyme for 5-10 minutes, add spices.
- Sweet pepper (capsicum): 120 g
- Courgette: 120 g
- Onion: 100 g
- Eggplant: 120 g
- Garlic: 9 g
- Thyme: 1 g
- Mixed dried herbs: 4 g
6
Wash and chop the herbs. Prepare the dorado fillet. Strain the tomato sauce through a large sieve without pressing too hard, then heat it in a pot and add spices. Sprinkle the fillet with spices, sear it skin-side down in a pan, heat the sauce, ratatouille, and add the aromatic herbs.
- Mixed dried herbs: 4 g
- Gilt-head bream (dorada): 6 pieces
- Tomato paste: 10 g
- Mixed dried herbs: 4 g
7
Place everything on a plate: ratatouille, topped with dorade fillet, dressed with sauce.
- Mixed dried herbs: 4 g
