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 are also cooked.
Dorado 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 at the same time rich in protein. Dorado will certainly suit lovers of healthy food, its meat is a dietary product, low-fat and rich in protein. 100 g of the product contains 21 g of proteins and 8.5 g of fats.
Dorado contains vitamins A, E and D, calcium, iodine, phosphorus, zinc, selenium and magnesium. Nutritionists recommend this lean and easily digestible fish for those who complain of digestion and thyroid problems. And experts say that eating fish and seafood at least 2 times a week prevents atherosclerosis, reduces the likelihood of a heart attack, normalizes cholesterol and blood sugar levels.
The calorie content of dorado is 90 Kcal per 100 grams.
Attention: it is undesirable to give dorado to small children, since there are small bones in it.
How to choose a dorada
For connoisseurs, dorada is a true gourmet delicacy. After cooking, its slightly pink meat turns white, while it is tender, has a delicate aroma with a pleasant sweetish taste, it 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.
How to cook Dorada
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 in salt. The whole fish is packed in salt and sent to the oven. When serving, the salt crust is easily removed, and the meat inside will be amazingly tender and juicy. However, you can also send the fish to a salt “pillow”, that is, put it on a layer of salt several centimeters high. The effect will exceed all expectations.
You can also use the grill, as the Greeks like to do, 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, then a mixture of olive oil, white wine and lemon juice works well. Olives, tomatoes, artichokes and capers can be added. Place herbs such as sage, rosemary and basil in the belly.
Before frying in a pan, cuts should be made on the skin of the gilthead so that the fish will not deform during cooking. During the frying process, liquid accumulates in the fillet core, due to which a pearlescent hue appears on the cut, which means that the fish is ready and it’s time to serve.
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 a third of the salt onto a baking sheet in a layer of about 2 cm.
- 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.
- Dorada close completely. 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 so that the salt can be removed from the fish. Using a spatula, gently loosen the skin, bones and salt from the fish and place on a dish. Serve with lemon, garlic sauce 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,
- 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 the 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 the 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.
Enjoy your meal!