Dorade Espagnole Simply delicious

Impress your Friends & Family with this Simple Quick Delicious Fish, perfect for Lunch or Dinner and add some extra Gluten Free Natural Mila Omega 3

1239677_10202012596781658_1205590084_n

You will need: Beautiful silver platter, fresh Dorade  and good appetite!

 Ingredients:

2 Fresh Dorade 600g per person (aprox.1.3lb per person).

You will loose some more weight when removing the bones. Make sure your fish is fresh, skin has a nice shine, sharp eye sight, and the head is easy to separate by knife. Also make sure the blood has a vibrant red color.

1175103_10202012583741332_914242248_n

1234188_10202012581061265_1537194549_n1150908_10202012570461000_1367956198_n

get-attachment-4.aspx 4.03.14 AMgarlic 10 cloves

parsley 1 small bunch

sherry vinegar 3-4tbs

fleur de sel

olive oil

485465_10202012599541727_145540028_n

Piment d’espellete spice in red powder

734E575AF7AA2DDE614FA93B8872B0_h400_w400_m2_bblack_q99_p99_coYDhSQIw

espelette

Espelette pepper (small spicy red pepper)

You can sprinkle your salad or veggies with MILA seeds rich in Omega 3. So far this is the best most natural way to enrich your diet in Omega 3 gluten-trans fat-sugar-free.

mila-bags-large-and-small

Recipe

Flake and cut the fish in half with clean wiped belly without separating it.  Gently smear some olive oil all over and sprinkle with fleur de sel (big pieces salt) . Put into the baking tray to pre-heated oven for 7minutes on each side in 425F temperature.

Slice garlic and cook in 20cl (aprox 7oz almost one glass) olive oil over medium heat. The secret to not to burn garlic is it to start cooking it in cold oil. Add small piece of red spicy espelette pepper to add flavor as shown in the picture above. Cook gently until garlic will start to shrink due to the water absorption and will change into nice light brownish color. Remove garlic when ready and put it on paper towel to absorb access of oil. Keep the remaining cooked oil for the final sauce glaze.  Chop parsley into fine pieces.

Once Dorade is cooked. Its important to place it into metallic platter as shown.  (All fish should always be served on the metallic platters). Open and separate it to fillet throughly getting rid of all bones. Put more fleur de sel and sprinkle over Piment d’espellete powder, add parsley, sliced cooked garlic, sherry vinegar, and finally glaze and cover everything with warm olive oil of garlic to complete this delicious dish.

Dinner, lunch is served!

As always I would love to hear from you and let me know how it turned out for you? 

KASIA

get-attachment.aspx

KASIA

Create style life you love! Sign up for free updates!