Dorado Fillets on Vegetables
Fresh dorado fillets served over a bed of sautéed fennel and carrots, finished with a lemon‑infused white wine reduction. Spoonsparrow offers this vibrant seafood dish that pairs bright citrus with earthy root vegetables for a balanced meal.
Ingredients
- 4 pieces Dorado fillet (≈180 g each)
- 1 tbsp Lemon Juice
- flour
- 1 Tbsp clarified butter
- 2 bulbs fennel
- 2 carrots
- 100 ml dry white wine
- 1 Shallot
- Salt
- Pepper (freshly ground)
- 1 tbsp butter
Instructions
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1.
Season the dorado fillets with salt, pepper and drizzle with lemon juice.
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2.
Clean, halve lengthwise, remove the core from the fennel, slice into strips; reserve some green for garnish.
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3.
Peel carrots and cut into thin sticks.
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4.
Dice shallot finely; sauté in half of the butter until translucent, add fennel and carrots, cook briefly, season, then pour in white wine. Cover and simmer for about 5 minutes.
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5.
Coat the fillets in flour, then brown them in hot clarified butter in a non‑stick pan, about 3 minutes per side.
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6.
Arrange the vegetables on plates and place the dorado fillets on top.
