Dorado in a pistachio crust with chard, boiled ham, gorgonzola cheese and pine nuts
4 servings
30 minutes
Dorada in a pistachio crust is a refined dish of Mediterranean cuisine, combining the sophistication of flavor and richness of textures. The crispy pistachio coating, aromatic herbs, and the spiciness of mustard create a perfect frame for the tender dorada fillet. The garnish of Swiss chard, prosciutto, and pine nuts adds richness to the dish, while gorgonzola cheese at the end gives it a light creamy tang. This dish is ideal for a romantic dinner or festive table as it embodies elegance and harmony of flavors in every bite.
1
In a food processor, combine pistachios, oregano, thyme, and garlic. Spread the mixture on a flat plate.
- Pistachios: 125 g
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Finely chopped garlic: 0.5 teaspoon
2
Season both sides of the dorado fillet with salt and pepper. In a separate container, mix honey and mustard and coat both sides of the fillet with the mixture. Then dip the fillet in the pistachio mixture and press it firmly with your hand so that it sticks to the fish fillet.
- Salt: to taste
- Dorada (gilt-head bream) fillet: 4 pieces
- Ground black pepper: to taste
- Honey: 50 g
- Mustard: 10 g
3
Heat 1 tablespoon of oil in a large skillet over medium heat. Sear the fillet for 2-3 minutes on each side.
- Olive oil: 1.5 tablespoon
4
Cut the ham into cubes and fry it in olive oil over high heat until golden brown. Add pine nuts and fry for another minute until the nuts are also golden brown.
- Prosciutto: 115 g
- Toasted pine nuts: 35 g
5
Add the chard leaves, cover with a lid, reduce the heat, and cook for 2 minutes until the leaves are soft.
- Chard leaves: 215 g
6
Place the chard and ham mixture in the center of the dish, crumble gorgonzola on top, and arrange the fillet.
- Gorgonzola cheese: 35 g