2020-08-13 / test@t
Dorada a la cardcho
Dorado à la cardcho is a favorite way of cooking sun fish from Denis Konev, chef of the Oblaka restaurant. For this dish he suggests using both whole fish and fillets.
Ingredients
- gilthead whole or fillet - 300-400 g
- white wine - 100 ml
- olive oil - 100 ml
- almond flour - 100 g
- garlic - 20 g
- cherry tomatoes - 100 g
- tajar olives - 50 g
- potatoes - 50 g
- thyme - 2g
- salt - 5g
- pepper - 5g
- basil - 2g
STEP-BY-STEP COOKING RECIPE
Step 1
Salt and pepper the fish, roll in almond flour.
Step 2
Fry the fish in a pan on each side for 3 minutes.
Step 3
Put all the vegetables and herbs in a deep gastronome container: cherry tomatoes cut in half, potatoes cut into rings, thyme and basil. Put fried gilthead on the vegetables, pour over with white wine and olive oil. Cover with foil and place in an oven preheated to 180 degrees for 15 minutes.
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