A fish

Champagne fillet of dorada


Ingredients for making dorada fillet in champagne sauce

  1. Medium-sized Dorada fish 2 pieces
  2. Purified water 1 liter
  3. Champignon mushrooms medium size 12 pieces
  4. Medium Carrot 2 pieces
  5. Butter 200 grams
  6. Salt to taste
  7. Ground black pepper to taste
  8. Onions medium size 2 pieces
  9. Dried bay leaves 1-2 pieces
  10. Black pepper peas 5-6 peas
  11. Champagne dry white 500 milliliters
  • Main ingredients
  • Serving 4 servings

Inventory:

Cutting board, Knife, Large pan, Frying pan, Strainer, Deep bowl, Three flat plates, Bakeware, Food foil, Tablespoon, Wooden spatula, Serving dish, Tweezers, Plastic bag, Skimmer, Two medium bowls, Measuring cup, Kitchen paper towels, Medium grater, Oven, Refrigerator

Preparation of dorada fillet in champagne sauce:

Step 1: prepare the first part of the vegetables.

With a knife, peel one onion and one carrot from the peel. We wash it under running water, wipe it with a kitchen paper towel and cut it into two halves on a cutting board with a knife. Spread our ingredients on a dry preheated pan and fry them on both sides until golden brown 6 minutes. Attention: Do not forget to constantly turn the vegetables with a wooden spatula so that they do not burn at the base.

Step 2: prepare the fish.

First, we need to process the dorada and cut the fish fillet. We wash the ingredient under running cold water and on a cutting board we clean it with a knife from the scales and entrails. Cut off the head, fins and tail. And now, having made an incision along the ridge, we separate the loin portion from the spinal and costal bones. With tweezers we clean the dorada meat from small bones and rinse it again under cold running water. Then put the fillet in a plastic bag and then in the refrigerator to cool the main component of the dish. The remaining parts of the fish are not discarded; we also need them.

Step 3: prepare the fish broth.

We put the heads, ridges, fins and bones of the fish in a deep pan, fill it with purified water and put on medium heat. The fish broth must be brought to a boiling state and immediately afterwards remove the foam using a slotted spoon. We make the fire a little quieter than average and put the fried vegetables into the container. Cook broth 30 minutes. Per 10 minutes before the fish liquid is ready, add bay leaves, black peppercorns and salt to taste. Mix well with a tablespoon. After the allotted time, turn off the burner and let the broth cool down so that it becomes room temperature. Then filter the broth through a sieve into a deep bowl. For a dish we only need 250 milliliters of broth. Using a measuring cup or by eye, pour the liquid into another small bowl.

Step 4: prepare the rest of the vegetables.

We clean the carrots and onions with a knife from the peel. We wash the ingredients under running water. Finely chop the onion on a cutting board and put it on a flat plate. Using a medium grater, grind the carrots and put it on a clean plate too. We wash the champignons under running water and on a cutting board we chop the component into small pieces with a knife. We spread the crushed mushrooms in a clean plate and go to the next stage of cooking.

Step 5: do the vegetable frying.

Spread in the pan 1 tablespoon butter and put on medium heat. When the oil begins to melt, put the chopped vegetables into the container and simmer them until all the liquid has evaporated, constantly mixing everything with a wooden spatula. After - turn off the burner and set the vegetable ingredients aside.

Step 6: prepare the fillet of dorada in champagne sauce.

Lubricate the baking dish with a small amount of butter and put the stewed vegetables in it. On top of the frying, spread the chilled dorado fillet and sprinkle with salt and pepper to taste. Pour champagne into a bowl with broth and mix everything with a tablespoon. Pour the mixture into a container with a future dish, cover everything with food foil and put in a preheated oven until 210 ° C bake on 10 minutes. Then we take out the dish from the oven and transfer the fish fillet with a fork to the serving dish. Attention: It is advisable to put the fish in a warm place so that it does not cool. In the meantime, pour the juice from the baking dish into the pan, while holding the vegetable components with a spatula so that they remain in the container. We put the pan on a large fire and evaporate the liquid until it remains 2/3 part. After this, add the remaining butter to the pan and, constantly stirring with a spatula, prepare the sauce for another 3-5 minutesuntil the butter has completely melted and mixed with the broth-champagne liquid. And now we spread the vegetable mixture on a dish with dorada fillet and pour over the cooked sauce.

Step 7: Serve Dorado Fillet in Champagne Sauce.

Immediately after cooking, the dish can be served to the table, decorating it with a slice of lemon and a sprig of greens. Fillet of dorada in champagne sauce is very tender and tasty! And most importantly, it is satisfying, healthy and at the same time low-calorie. Good appetite!

Recipe Tips:

- - Do not pour out the remaining broth, as it is very tasty and rich. Just pour it into a clean container and refrigerate it to prepare further dishes from it. You can even serve it with a dish in small cups, preheating it on a fire and adding a little finely chopped garlic.

- - For cutting fish, you need to take a special sharp knife with a narrow and flexible blade to gently separate the loin from the ridge of the fish.

- - And to make it convenient for you to clean the fish, you can sprinkle your fingers with salt. Then they will not slip on the surface of the dorada.

- - Take out the gallbladder very carefully so that it does not burst and its contents do not fall onto the fish meat. Otherwise, the taste of the dish will be spoiled by a bitter taste.