Dorada is a sea fish with rather dense but at the same time tender and aromatic 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. But in the Mediterranean countries, this sea carp has been known for many centuries. In Italy, France, Turkey, Greece, there are special farms where conditions are created 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, has a delicate aroma with a pleasant sweetish taste, and has few bones. The most delicious gilthead is caught from July to November. Interestingly, its size also matters. Gourmets prefer not too small fish – from 25 to 40 cm, although gilthead can be larger. But fish that are too big are rare.
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How to cook gilthead
In cooking, golden carp is universal; the fish perfectly retains its unique, delicate taste. The only thing is to try not to overdry 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 inside will be amazingly tender 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 want to cook fish in a sauce, a mixture of olive oil, white wine, and lemon juice will work well. Olives, tomatoes, artichokes, and capers can be added—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, add a little water (about half a glass) and stir. 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), pressing it with your hands to the carcass. Place the baking sheet in an oven preheated to 180 ° C for 30-40 minutes.
Then take out the fish and let it cool for ten minutes. After that, knock on the sides with the edge of a knife 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, rinse under running water, and dry with a paper towel. Boil 1 liter of salted water in a saucepan. Wash, peel and cut the potatoes 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.
Place half of the potatoes in a mold, season with salt, pepper and pour with some olive oil and herbs. Sprinkle with half of the grated cheese. Put fish on the potatoes, salt, and pepper, pour some olive oil with herbs. Then put the remaining potatoes on the fish, 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 rub with a little 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