Dorado with mashed potatoes
2 servings
30 minutes
Dorada with mashed potatoes is a true embodiment of Mediterranean culinary tradition, where fresh seafood combines with a delicate texture and rich flavor. Baked dorada with aromatic mashed potatoes acquires delightful tenderness, while capers and olives add zest. The creamy sauce with wine and leeks gives the dish an elegant velvety texture and deep flavor nuances. This dish is perfect for a romantic dinner or festive gathering, revealing the beauty of seafood cuisine to guests. The combination of soft fish, tender puree, and rich creamy sauce makes it an exquisite choice for gourmets who appreciate subtle flavor nuances.
1
Cut the dorado along the back, sever the spine at the head and tail, trim the flesh along the skin, remove the bones along with the remaining flesh, entrails, and gills.
- Gilt-head bream (dorada): 2 pieces
2
Wash the fish, salt it. Fill the prepared fish with mashed potatoes mixed with some capers, drizzle with oil, and bake in the oven until done.
- Gilt-head bream (dorada): 2 pieces
- Potato: 2 pieces
- Capers: 60 g
- Olive oil: 2 tablespoons
- Salt: to taste
3
For the sauce, finely chop the leek and sauté in wine, add olives, capers, and mash.
- Leek: 50 g
- Dry white wine: 2 tablespoons
- Green olives: 20 g
- Capers: 60 g
4
Pour in the cream and cook with the egg yolk in a water bath.
- Extra-thick cream 48% fat: 125 ml
- Egg yolk: 1 piece
5
Place the stuffed fish on a plate and drizzle with creamy sauce with wine and leeks.
- Extra-thick cream 48% fat: 125 ml
- Dry white wine: 2 tablespoons
- Leek: 50 g
