Dorado best recipes from chefs. Culinary delights from the chef: Ligurian dorado

STEP 1

For minced carp: scroll through all the ingredients.electromeat grinder, mix thoroughly and refrigerate.

STEP 2

For a vegetable side dish: cut the carrots into slices, brush with olive oil and fry in a dry, hot skillet until deep orange. Add butter, chopped garlic, leek, thyme, radish. Salt the vegetable mixture and pour in the chicken broth. Simmer until vegetables are cooked.

STEP 3

For the berblan sauce: fry the chopped shallots in oil, add wine, cook in half, add yuzu vinegar and cream, boil. Add the blanched spinach to the mixture and chop wellsubmersibleblender... Then add butter and salt to taste.

STEP 4

Rinse the potatoes, peel them, boil until tender in salted water. Make mashed potatoes from boiled potatoes, add onion confiture, butter, cream and whisk well. Then add the cuttlefish ink to the puree and mix thoroughly.

STEP 5

Rinse the seabass, peel, cut into 60 g pieces. Attach the carp minced meat to the seabass pieces (60 g minced meat per piece). Fry on the side of the sea bass until golden brown, then on the side of the minced meat and bring to readiness in an oven preheated to 180 degrees for 5 minutes.

STEP 6

Place the vegetable garnish, mashed potatoes and sea bass with minced carp on a dish. Pour berblan sauce over the finished dish and garnish with basil.

23.02.2015

Dorado fish dishes are a decoration of any table, they are widely used in dietary and medical nutrition, are an indispensable product for pregnant women, the elderly and children. This is due to the fact that the proteins contained in dorado are much easier absorbed by our body.

In addition, fish is rich in vitamin A and polyunsaturated acids, among which omega-3 are distinguished, which are responsible for intercellular processes that reduce the risk of cardiovascular and cancer diseases.

Dorado is especially appreciated for its high iodine content in its meat. This fish is a real champion among its kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg).

Scientists believe that people who prefer fish, including dorado, are much more concerned about their health than those who love meat.

1. Grilled Dorado

Ingredients:

• dorado (or trout, sea bass, pike perch) - 2 pcs. ;
• rosemary -3-4 branches;
• lime (or lemon) - 1 pc. ;
• salt to taste;
• vegetable oil.

Preparation: juicy fish with a delicious golden crust, with a haze aroma. Of course, fish can be simply baked in the oven, but it will be a completely different recipe and taste. Cut the lime into circles, cut each circle into two parts.

Clean the fish, remove the entrails and gills. Put rosemary inside the fish. Also, put 1-2 lime wedges inside the fish. Salt the fish. Lubricate with vegetable oil. Place fish on the grill rack. Fry over hot coals until golden brown (about 7-10 minutes). Turn over, fry on the other side.

2. Dorada baked with lemon and aromatic herbs

Ingredients:

• dorada (sea carp) - 2 pcs. ;
• lemon - 1 pc. ;
• fresh rosemary - 4 branches;
• garlic - 1 head;
• oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons;
• black, pink, green pepper - to taste;
• salt to taste;
• sugar - a pinch;
• olive oil - 3 tablespoons.

Preparation: Cut the garlic cloves in half and fry lightly in olive oil. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and insert lemon wedges into them.

Put fresh rosemary and garlic inside the fish. Next - on a baking sheet covered with cooking paper. Pour the garlic oil over the fish. And season the fish with a pinch of sugar. We bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, bake in the "top-bottom" mode.

3. Dorada baked in the oven

Ingredients:

• dorada - 4 pcs. ;
• lemon - 2 pcs. ;
• fresh rosemary - 3 sprigs;
• garlic - 5 cloves;
• Provencal herbs to taste;
• pepper, salt to taste.

Preparation: Cut the garlic cloves in half and lightly brown in olive oil. Season the fish with salt, herbs, pepper. Make transverse cuts on one side of the carcass and insert lemon wedges into them. Put fresh rosemary and garlic inside the fish.

Cover the baking sheet with paper, put the fish, coat with oil, in which the garlic was fried. In the oven for 20 minutes at 190 degrees.

4. Dorada in ginger-mint marinade

Ingredients:

• dorada - 2 pcs. ;
• ginger - to taste;
• mint - to taste;
• cilantro, grape leaves - to taste;
• lemon - 2 pcs. ;
• salt-pepper and vegetable oil.

Preparation: the first thing to do is gut and clean the fish. Grate the ginger. Grind mint with sea salt and vegetable oil in a mortar. Mix with ginger.

We coat all our fish with the resulting mass, soak our salted grape leaves in cold water for 20 minutes. Cut the lemons. Instead of cut out gills, we insert lemons for the fish, as well as a sprig of mint and cilantro into the belly!

We wrap the fish in leaves from all sides. And in the oven at about 190 degrees for about 20 minutes. We take out - the leaves have dried up, but we no longer need them, they gave their aroma to the fish. Remove the leaves, put them on a plate, and add the garnish.

5. Dorada with fennel and tomato salad garnish

Ingredients:

• dorada - 1 pc. ;
• green pepper - 1 pc. ;
• fennel, thyme, basil, parsley - to taste;
• wine white vinegar.

Preparation: cut the green pepper in half, peeled off the seeds. Fennel went into three different elements for me. The top (tender greens for a salad garnish), the middle one in half rings in the belly of the fish, and the hard part down - under the fish. I made a mixture of dried herbs (thyme, basil, parsley), chopped green peppers.

We make shallow cuts on the fish so that the pulp is saturated with aromas, tastes, and so that it is more convenient to cut it in a plate later! Grease the carcass with salt and pepper, put our prepared mixture into the cuts. The baking sheet itself is lightly greased with olive oil, the hard parts of fennel are laid down, which are not suitable for eating, from below they give off their juice, aroma, and do not allow the fish to stick to the baking sheet.
Here's another. From above, I pour the fish itself a little more with oil. For the crust.

Fish in the oven, and themselves for a salad side dish. Cut the tomatoes in half, remove the inside and cut into cubes. A little green part of fennel, a little leftover green pepper, dry basil and season it not with salt, but with white wine vinegar and olive oil.

6. Steamed dorada with shrimps

Ingredients:

• dorada - 2 pcs. ;
• asparagus (young) - 120 g;
• leeks - 100 g;
• lemongrass (lemongrass stem) - 1 pc. ;
• tiger prawns (headless) - 8 pcs. ;
• ginger (pickled) - 20 g;
• bamboo (leaves) - 4 pcs. ;
• soy sauce - 1 tbsp l. ;
• lemon (juice) - 1 pc. ;
• salt, pepper - to taste.

Preparation: make cuts on the back of the dorado, remove the entrails, gills. Rinse the gutted fish with running water.

Stuff the fish with leeks, pickled ginger, shrimps. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.

Pour water into the wok below the level of the steaming wire rack. Place bamboo leaves on a wire rack. Put the fish on the leaves. Close the lid, reduce heat to low. Steam for 10 minutes.

Advice. If you don't have a wok, cook in a double boiler.

Add the asparagus 3 minutes until tender. Steamed dorada with shrimps and asparagus is ready.

7. Dorada baked with cilantro and tarragon.

Ingredients:

• dorada - 4 pcs. ;
• juice of one lemon,
• dry red chili pepper, coarsely chopped,
• salt to taste.

For filling:

• cilantro - 1 bunch;
• tarragon - 3 branches;
• onions - 1 pc. ;
• olive oil (vegetable) - 2 tablespoons ;
• freshly ground black pepper - to taste.

Preparation: Salt the fish, sprinkle with lemon juice and add flakes of red hot pepper. Leave the fish to marinate for 1 hour.

For filling: Chop the onion (very finely). Chop the greens finely. Connect. Add pepper and 2 tablespoons. olive (vegetable) oil, mix. Preheat the oven to 180 degrees.

Grease the mold liberally with vegetable oil. Stuff the fish with cooked herbs. Put the fish in the oven to bake until tender, about thirty minutes.

8. Baked gilthead with "candy" sauce

Ingredients:

• Dorada weighing about 400 g - 2 pcs. ;
• lemon - 1/2 pc. ;
• basil and dill - 1/2 bunch;
• thyme - 2 sprigs;
• salt, pepper - to taste.

For the candy sauce:

• lemon juice (I have 1.5 lemons) - 60 ml;
• sugar - 1/4 cup;
• olive oil.

Preparation: first you need to prepare the fish. We wash, cut the belly carefully and take out the insides, rinse the inside, clean off the scales. Cut off all the fins, leaving only the dorsal (and tail for beauty). Dry and rub the inside with salt and pepper. We prepare greens, wash, dry.

We "start" our fish. Put greens in the abdomen (I just rolled the branches three times) and a couple of lemon slices.

Preheat the pan. You can already turn on the oven at 190 degrees. Put parchment oiled with olive oil on a preheated frying pan, and fish on it. And fry for 3-4 minutes on each side.

After that, on the same parchment, transfer it to a baking dish (or deep baking sheet) and send it to the oven for 5 minutes. That's it, the fish is ready!

Now the sauce. Cook the sauce. To do this, mix lemon juice and sugar in a saucepan, bring to a boil and cook for 2-3 minutes until the sugar dissolves. The mixture will boil down a little, add the same amount of olive oil as the amount of boiled sauce we have. We remove from heat and stir, stir, the mixture should thicken a little (stand it, it will thicken in general). I served the sauce in lemon halves. It is better to serve such a fish with a light side dish of a mixture of lettuce, sun-dried tomatoes or peppers, olives.

9. Baked gilthead with lemon

Ingredients:

• dorado or pike perch - 700 g;
• lemon - 1 pc. ;
• olive oil - 50 ml;
• greens - 1 bunch;
• garlic - 3 cloves;
• salt, pepper - to taste.

Preparation: finely chop the herbs and garlic. Remove the zest from the lemon, mix with olive oil. Add herbs and garlic, season with salt and pepper. Brush the peeled and gutted fish with the resulting marinade. Refrigerate for 30 minutes.

Place the fish in a baking dish. Bake at 180 degrees for 35-40 minutes.

10. Baked dorada in foil with onions

Ingredients:

• dorada (400 g) - 1 pc. ;
• red onion - 1 pc. ;
• onions - 1 pc. ;
• tomatoes - 1-2 pcs. ;
• lemon - 1/2 pc. ;
• olive oil to taste;
• salt, pepper - to taste;
• green basil - for decoration.

Preparation: chop the onion into thin half rings. Cut a bunch of green onions into two parts - green and white. Cut the tomatoes into thin slices.

Rub the gilthead with black pepper and salt. Place the white part of the green onion inside the fish. Roll up an envelope from foil. Put tomatoes and onion half rings at the bottom of the envelope. Place the fish on top and cover with green onion feathers.

Sprinkle gilthead with olive oil and lemon juice, close the envelope tightly. Bake the fish in an oven preheated to 180 C for about 40 minutes. Garnish with green basil when serving.

Bon Appetit!

Ingredients:

1 gilthead (1 kg)
1 orange
1 leek
2 tbsp. l. extra virgin olive oil
100 ml dry white wine
salt, freshly ground black pepper to taste

Preparation:

Dorada clean, gut, rinse, put in a fireproof form. Cut the white part of the leek in half lengthwise and cut into thin half rings, spread around the gilthead. Squeeze orange juice, mix with wine and olive oil, pour over gilthead. Preheat the oven to 200 ° C. Salt and pepper the gilthead on top, put in the oven for 20 minutes. Remove the prepared gilthead from the oven, remove the skin. Put the gilthead on a dish, pour over the sauce and serve.

Steamed dorada with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leeks - 100 g


Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp l.
Lemon (juice) - 1 pc.
Salt to taste
Pepper to taste

Preparation:

1. Prepare the ingredients.

Steamed dorada with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leeks - 100 g
Lemongrass (lemongrass stem) - 1 pc.
Tiger prawns (headless) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp l.
Lemon (juice) - 1 pc.
Salt to taste
Pepper to taste

Preparation:

1. Prepare the ingredients.
2. Make incisions on the back of the dorado, remove the entrails, gills. Rinse the gutted fish with running water.
3. Stuff the fish with leeks, pickled ginger and shrimps. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming wire rack. Place the bamboo leaves on a wire rack. On the leaves ...

Steamed dorada with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leeks - 100 g
Lemongrass (lemongrass stem) - 1 pc.
Tiger prawns (headless) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp l.
Lemon (juice) - 1 pc.
Salt to taste
Pepper to taste

Preparation:

1. Prepare the ingredients.
2. Make incisions on the back of the dorado, remove the entrails, gills. Rinse the gutted fish with running water.
3. Stuff the fish with leeks, pickled ginger and shrimps. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming wire rack. Place the bamboo leaves on a wire rack. On the leaves ...

Dorada on tomatoes with potatoes

for 2 servings
Cooking time - 1 hour.

Dorada - 2 pieces
Tomatoes - 300 g
Onion - 1 head
Garlic - 2 cloves
Fresh rosemary - 2 stalks
Olive oil - 5 tablespoons
Parsley - 1 bunch

Put onion chopped into half rings and thin slices of garlic in olive oil. Peel the tomatoes. Cut into half rings. Add to onions and garlic. Season with salt and pepper. Simmer until tender.

Put the resulting mass on a baking sheet, place the gilthead on top. Salt, pepper and grease the fish with olive oil. Place a sprig of rosemary in the belly. Place 1 cm thick oiled potato rings around the free perimeter of the baking sheet.

Bake in the oven at 200 degrees. After 15 minutes, turn the dorada. After another 15 minutes, switch the hob to grill mode and bring the dish until golden brown.
Serve sprinkled with chopped parsley and lemon wedges.

Dorada

Ingredients 2 servings
Dorada 1 piece
Sea salt 500 g
Lemons 3 pieces

1. Free the gilthead fish from the entrails, leave the head and tail in their places.
2. Pour 500 grams of salt evenly onto a baking sheet. Cover the salt with lemon wedges over the entire surface of the salt.
3. Put a slice of lemon into the fish under the gills. Place the fish on a baking sheet (right on top of the lemon wedges). On top, you can add a couple of thin slices of lemon. You can add rosemary leaves to taste.
4. Place in the oven for 50 minutes at 125-130 degrees top and bottom heat.
5. Remove from the oven and enjoy the delicious and tender gilthead fish!
* Lemon can be substituted with grapefruit. Delicious too!

TOP 7 BAKED FISH RECIPES ????

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg of salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper

● green onions
● salt
● pepper

COOKING:
Step 1 Finely chop the onion.



Step 5 Stir.
Step 6 Place the salmon.
Salt and pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Flip.
Step 9 Cover with a lid.
Simmer for about 5 minutes.

Dorado with rosemary in foil?

(B / W / U - 16.0 / 4.8 / 0.5)

INGREDIENTS (for 2 servings):
- 1/2 lemon
- sea salt
- seasoning for fish
For the marinade
- 2 tsp olive oil
- 1 tbsp. soy sauce

RECIPE:
1) Fish ...

TOP 7 BAKED FISH RECIPES?

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg of salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper
● juice of half a lime (or lemon)
● green onions
● salt
● pepper

COOKING:
Step 1 Finely chop the onion.
Step 2 Seed chili and chop finely (only half of the chili can be used).
Step 3 Pour milk into the pan,
Step 4 Add chili, ginger, coconut.
Step 5 Stir.
Step 6 Place the salmon.
Salt and pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Flip.
Step 9 Cover with a lid.
Simmer for about 5 minutes.
Step 10 Add onion, simmer for about 1 minute.
Step 11 When serving, sprinkle with lime juice ...

Dorado with rosemary in foil 🐟

Calorie content per 100 g of a ready-made dish no more - 100 -110 kcal
(B / W / U - 16.0 / 4.8 / 0.5)

Great fish to grill or oven! According to this recipe, you can cook not only fish such as sea bass, but also any other fish (rainbow trout, for example). The fish is very tender, tasty and the bones are easily separated from the fish itself!

📑 INGREDIENTS (for 2 servings):
- 2 fish (dorado, sea bass or rainbow trout)
- 1/2 lemon
- 4 sprigs of fresh rosemary
- sea salt
- seasoning for fish
▫ For the marinade
- 2 tsp olive oil
- juice of 1/4 orange or lemon
- 1 tbsp. soy sauce
- dried rosemary and basil or your favorite dried herbs

📝 RECIPE ...

Dorada baked with lemon, garlic and aromatic herbs

Ingredients:

Dorada (sea carp) - 2 pcs (650 gr)
Lemon - 1 piece
Fresh rosemary - 4 sprigs
Garlic - 1 head
Oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons
Black pepper, pink, green - to taste
Salt to taste
Sugar - a pinch
Olive oil - 3 tablespoons

Preparation:

1. Cut the garlic cloves in half and fry lightly in olive oil.
3. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep cross cuts on one side of the carcass and insert lemon wedges into them.
4. Put fresh rosemary and garlic inside the fish.
5. Next - on a baking sheet covered with cooking paper. Pour the garlic oil over the fish. And season the fish with a pinch of sugar.
6. We bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, I bake in the "top-bottom" mode.

Bon appetite!

Baked gilthead with "candy" sauce

Ingredients for 2 servings:

Dorada weighing about 400 g - 2 pcs.
Lemon - 1/2 pc.
Basil and dill - 1/2 bunch
Thyme - 2 sprigs
Salt pepper

For the candy sauce:

Lemon juice (I have 1.5 lemons) - 60 ml
Sugar - 1/4 cup
Olive oil

Preparation:

1. First you need to prepare the fish. We wash, cut the belly carefully and take out the insides, rinse the inside, clean off the scales. Cut off all the fins, leaving only the dorsal (and tail for beauty). Dry and rub the inside with salt and pepper. We prepare greens, wash, dry.
2. "We start" our fish. Put greens in the abdomen (I just rolled the branches three times) and a couple of lemon slices.
3. Preheat the pan. You can already turn on ...

Dorada baked in dough

Ingredients:

Flour - 400 g
Large sea salt - 300 g
Rosemary - 5-7 branches
Water - 250 ml
Chicken eggs - 2 pcs.

Preparation:

1. Finely chop the rosemary.

Dorada baked in dough

Ingredients:

Fish (dorada, sea bass, etc.) - 1 pc.
Flour - 400 g
Large sea salt - 300 g
Rosemary - 5-7 branches
Water - 250 ml
Chicken eggs - 2 pcs.
Lemon, garlic, basil, thyme

Preparation:

1. Finely chop the rosemary.
2. Making the dough. Mix the whites of 2 eggs with water. Mix flour with salt and rosemary, pour water with proteins into it. Knead the dough and add 1 yolk to it. The finished dough should not stick to your hands, so add more flour if needed. Cover the dough with plastic wrap and refrigerate for half an hour.
3. Gutting fish. You can leave the scales. In the finished dish, it will stick to the dough and come off with it.
4. Divide the dough into 2 parts and roll it out to a thickness of 5–10 mm. One ...

Dorada in Moroccan in the oven

INGREDIENTS
cilantro - 1 bunch
salt to taste
2 giltheads weighing 450 g each
pitted olives - 12 pcs.
olive oil - 100 ml
ground sweet paprika - 1 tbsp. l.
pinch of sugar
lemons - 2 pcs.

COOKING METHOD
On the eve of the lemons, wash, scald with boiling water and cut into thin circles. Remove bones. Place the mugs in a bowl, sprinkle with a little salt. Cover and leave at room temperature overnight.

The next day, the fish should be cleaned of scales and entrails, leaving the heads, tails and fins. Wash the carcasses thoroughly inside and outside, dry, rub with salt and pepper.

Preparation:

1. Marinate fish in turmeric, vinegar and salt for 10 minutes.
2. Heat oil in a frying pan, fry the fish for 2 minutes on each side.
3. In a separate bowl, combine mustard seeds, cardamom, cloves and cinnamon. Add chopped onions, tomatoes, ginger, garlic, chili and curry leaves. Simmer vegetables for 5 minutes over medium heat.
4. Pour in milk and season with salt. Boil milk for 3 minutes.
5. Add fish and simmer in sauce for 10 minutes.

Bon Appetit!

• Dorado 1 piece weighing about 350-450 g.
• 1 tsp small capers
• 40 g pitted olives
• 5 tbsp. l. olive oil
• 70 ml. dry white wine
• 8 g parsley
• 140 g cherry tomato
• 2 cloves of garlic

Recipe

Before cutting the fish into fillets, it is necessary to completely remove the scales from it, then rinse it under running water and dry it. Remove the bones from the fillet, drizzle with olive oil and rub with pepper to taste.

Cut the parsley into thin strips, the garlic into thin slices, and the olives in half lengthwise. Capers can (but do not have to) be chopped.

Place a wide skillet over heating and place the cherry tomatoes there. If they are on a branch, then leave it that way. This will have a positive effect on the appearance of the dish.

Bake the tomatoes for 5-7 minutes until black cookies appear on the casks. Reduce heat and add garlic, olives, capers and fillets, skin side up, to skillet and cook for 2-3 minutes.

The moment of truth: it is important to act boldly and very quickly here!

Turn the fillets skin side down, add the chopped parsley, pour in all the wine and cover.

The fish will cook in wine vapors, the cherry tomatoes will burst, giving off their juice, and the greens on top will reveal their aroma. All this will happen in just 2 minutes.

Serve immediately with vegetables, fish skin side up, and garlic and wine sauce on top.

Bon Appetit!

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