Dorada is a saltwater fish with somewhat dense, yet delicate and flavorful meat. Dorada is cooked on the grill, baked whole in the oven, delicious pies with vegetables and olives are made with it, and soups.
Dorada fish appeared on the shelves of our stores relatively recently. However, this sea carp has been known in Mediterranean countries for many centuries. There are specialized farms in Italy, France, Turkey, and Greece where circumstances are established for fish in the purest water as close as possible to natural ones. Even the light turns on and off according to the time of day and season.
Dorada: health benefits and body shape
Dorada meat is dietary - it is completely low-fat but rich in protein. The calorie content is low, only 87 kcal per 100 g. Dorada is also rich in iodine, manganese, copper, zinc, which are necessary for normal metabolism. And fish also contains several trace elements (boron, iron, lithium, fluorine, bromine, etc.) that help the thyroid gland.
How to choose a Dorada
For connoisseurs, Dorada is a true gourmet delicacy. Its slightly pink meat turns white after cooking, while it is tender, it has a subtle scent and a lovely sweetish taste, and has few bones. The most delicious gilthead is caught from July to November. Interestingly, its size also matters. Gourmets prefer fish that are between 25 and 40 cm in length, while gilthead can be greater. However, large fish are rare.
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How to cook gilthead
Golden carp is widely used in cookery; the fish perfectly retains its unique, delicate taste. The only thing to watch out for is overdrying the meat.
One of the most popular cooking methods in Spain is salt. The whole fish is packed in salt and put in the oven. When serving, the salt crust is easily removed, and the meat on the inside will be incredibly soft and juicy. However, you can send the fish to a salt "pillow," that is, put it on a layer of salt a few centimeters high. The effect will exceed all expectations.
As the Greeks like to do, you can also use the grill, preferring the natural taste and marine aroma to the smell of spices, marinades, and other ingredients.
If you wish to prepare fish with a sauce, a mixture of olive oil, white wine, and lemon juice will work well. You can add tomatoes, olives, artichokes, and capers —place herbs in the belly, such as sage, rosemary, and basil.
Dorada in salt
- Dorada large gutted, coarse sea salt - 2 kg.
Pour the salt into a bowl and stir in a little water (approximately half a glass). Pour one-third of the salt on a baking sheet in a layer of about 2cm. Put the fish there and on top - the remaining salt (again with a layer of about 2 cm), and press it against the carcass with your hands. Place the baking sheet in an oven preheated to 180 ° C for 30-40 minutes.
Then take the fish out and set it aside for 10 minutes to cool. Then, using the edge of a knife, knock on the sides to remove the salt from the fish. Use a spatula to carefully loosen the skin, bones, and salt from the fish and place it on a plate. Serve with lemon, garlic, or tartar sauce.
Dorada baked with potatoes
- Dorada - 1 kg, potatoes - 0.5 kg, 1 bunch of parsley, 50 g Parmesan cheese, 3 cloves of garlic, olive oil - 100 ml, salt, pepper
Dorada clean and gut, then rinse under running water and pat dry with a paper towel. In a saucepan, bring 1 liter of salted water to a boil. Wash the potatoes, peel them, and cut them into 5 mm thick circles. Boil the potatoes for 5 minutes, then drain the water.
Chop parsley and garlic very finely or chop in a food processor, add olive oil. Preheat oven to 225° C. Pour 2 tbsp into the bottom of a ceramic or glass refractory mold. l. olive oil.
Half of the potatoes should be placed in a mold, seasoned with salt, pepper and poured with some olive oil and herbs. Half of the grated cheese should be sprinkled on top. Put fish on the potatoes, salt, and pepper, pour some olive oil with herbs. Then top the fish with the remaining potatoes, salt, pepper, and pour with olive oil and herbs. Sprinkle with the remaining Parmesan. Bake in the oven for 30 minutes.
Dorada in the oven with lemon
- 2 dorado, ground paprika, olive oil - 70 ml, lemon, salt, 4 bay leaves
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Dorada clean, gut, rinse thoroughly inside and out. Pat dry with paper towels and sprinkle with salt. Cut the lemon in half, set aside one half, cut the other into thin circles. Put 2-3 cups of lemon and 2 bay leaves in the inner cavity of each fish.
Preheat the oven to 190 ºС. Cover the baking sheet with a sheet of parchment—mix olive oil with paprika. Place fish on a baking sheet and pour generously with this mixture, place in oven and bake for 10 minutes. Pour over the prepared fish with the juice squeezed out of the remaining half of the lemon and serve immediately.
Adapted and translated by The Cop Cart Staff
Sources: Today Lifestyle