Dorado fillet with spinach and chanterelles
4 servings
60 minutes
The chef of the restaurant "My Fish" shared the recipe with us.
Calories300.3kcal
Proteins25.3grams
Fats20.6grams
Carbohydrates4.3grams
1
Rinse the dorado fillet and dry it with a paper towel.
2
Grease with oil, sprinkle with salt, and bake in the oven for 8 minutes at 180 degrees.
- Vegetable oil: to taste
- Salt: 8 g
3
Remove from the oven and peel off the skin.
4
Sauté the chanterelles in butter for 2 minutes, then add green peas and broth.
- Chanterelles: 80 g
- Butter: 80 g
- Green peas: 80 g
- Fish stock: 100 ml
5
In another pan, sauté the spinach with salt and pepper.
- Spinach: 160 g
- Salt: 8 g
- Ground black pepper: 4 g
6
Place spinach on the plate.
7
Next is skinless pure fillet.
8
Place green peas and chanterelles on top of the fish.
9
Pour the prepared sauce over the pellet before serving.
10
To serve.
