Dorado in a flambé cocoon. Mediterranean cooking lessons: sea bream in salt with caponata

This is one of the most beloved fish in the Mediterranean countries, Turkey, Italy and France and is served in almost every restaurant there. Dorado in a salt cocoon cooked in the oven is not only tasty, but also beautifully decorated. The festive serving of this fish in white salt in restaurants is accompanied by a fire show. The fish in a white coat of salt is poured with liquid alcohol and set on fire. Restaurant visitors who order this dish are always satisfied. In addition, this fish is not only tasty, but also low in calories. People who adhere to various diets will really like it. Any vegetables and herbs are suitable as a side dish for this fish.

Ingredients

• — sea bream fish whole 2 pcs
• - salt 1 kg
• - half a glass of water
• - white of 1 egg
• - basil 100 g
• — lemon 1 pc.
• - garlic 1 clove
• - ground black pepper
• - potatoes 4 pcs
• - carrots 2 pcs

Preparation

The recipe for preparing dorada fish in salt is very simple, despite the presence of a huge amount of salt. The fish must be gutted, fins trimmed, washed and dried in a paper towel. In this dorado recipe, the fish is cooked including the skin, scales and head. This is done so that the fish absorbs the amount of salt that is needed. The skin and head act as an obstacle to over-salting the tender dorado fish fillet. The prepared fish carcass should be salted and peppered from the inside, fresh basil, lemon cut into slices and crushed garlic should be added to it. It is also necessary to prepare salt. Separate the white from the yolk, add a little water and beat well.

Pour the salt into a large bowl, add the egg mixture and mix well. The salt should turn out like white snow. Grease a baking tray with vegetable oil. Place a small layer of salt in the middle of the baking sheet and smooth it out. Place the prepared fish on a layer of salt, place salt on top of the fish and completely wrap the dorado in salt. Then peel the potatoes and carrots and rinse in water. Season each potato with salt and wrap in foil. Carrots don’t need to be salted, as they are sweet. It can be wrapped in foil, 2 pieces together. Place potatoes and carrots around the fish and bake the dorado in the oven at 250 degrees. Dorado with vegetables cooks in the oven for about 20-25 minutes. Dorado cooked in the oven with lemon, garlic and basil turns out aromatic, juicy and very tasty.

Tags: potatoes, carrots, fish, salt, garlic

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Advantages and disadvantages

This is a product that is easily digestible by the human body and is quite suitable for dietary nutrition. It has low calorie content (96 kcal per 100 g), minimal amount of cholesterol and fat. In addition, this fish is rich in potassium, phosphorus, sodium, calcium, vitamin B5, as well as zinc, manganese and copper. Dorado has tasty, fleshy flesh, but very few bones. Almost 20% of fish is pure and healthy protein, which is perfectly absorbed by the body. This is a universal product that goes well with any side dishes, salads, and sauces.

Among the disadvantages of the dorado, its high cost should be highlighted. A high-quality fresh product is not available to every buyer, but at least once a year on a holiday, any resident of the country can please themselves with the incredible taste of sea fish cooked in a salt cocoon - yet this is not an exorbitant price.

Another drawback of this fish is the small presence of small bones, which is why it should not be offered to small children.

How to cook?

Before you start cooking fish in a salt cocoon, consider the following cooking recommendations:

• choose rock salt or coarse sea salt for your dish;
• do not be afraid to overdo it with salt, the fish will absorb as much of this ingredient as it deems necessary, and excess salt crystals will not be able to seep through the thick skin; There is no need to salt the fish itself;
• Before baking, do not peel the product from scales; after cooking, the skin can be easily and quickly removed simultaneously with the top layer of the salt cocoon;
• in addition to the lemon presented in the recipe below, you can use any spices; they can be placed in the belly or under the carcass; Dorado tastes especially well with thyme, rosemary, dill and parsley; another spicy ingredient in the dish is garlic placed in the belly of the fish.

Cooking method

Clean 3 fish, preferably the same size, remove entrails, fins, gills and scales. Rinse under running water. Turn on the oven and preheat to 200 degrees.

Cut the lemon in half. Peel one half and cut into half rings. Reserve the other half of the lemon for serving.

Rub the fish with Provençal herbs, sprinkle with rosemary leaves, and place lemon half rings in the belly.

Spread a layer of table salt 1 cm thick over the entire surface onto baking paper. Place the fish on the salt and sprinkle salt on top as well.

Dilute the remaining salt in a separate bowl with a small amount of water until it has the consistency of wet sand.

Place the diluted mixture on top of the fish and cover it thoroughly.

Bake the fish in the middle of an oven preheated to 200 degrees for about 30 minutes, depending on the size of the fish.

Dorado in salt

ready! Serve with lemon, removing the salt crust. Bon appetit!

Preparation time: 10 min.

Cooking time: 30 min.

Number of servings: 1 pc.

Recipe

To prepare dorado in a salt cocoon, you will need the following ingredients:

• dorado – 600 g;
• lemon – 1 pc.;
• ground pepper;
• salt – 1 kg.

Preparation is as follows:

1. we wash the fish carcass, remove the entrails, sprinkle it with lemon juice, put two slices of lemon in the belly, season with a little pepper;
2. pour salt into a separate bowl and add a small amount of water to it so that the salt hardens so that it can be shaped;
3. spread parchment in a baking dish and place half of the hardened salt on top according to the size of the fish;
4. Place the fish on the salt layer and cover it with the rest of the salt; we don’t touch the tail and head, the fish should be in a kind of shell;
5. place the dish in an oven preheated to +200 degrees for half an hour;
6. when the dish is ready, you need to knock on the cocoon - then it will collapse, and the fish can be taken out, removed from the scales and served.

• if it is necessary to increase the density of the salt layer and make it stronger, then you can add egg white, and you need to take 1 white, 2 tbsp. l. Water and 1 kg of salt;
• to make the dish even more unusual, you can give it a flambé effect - to do this, serve the finished fish in a salt cocoon to the table, pour it over with cognac and carefully set it on fire; as soon as the fire goes out, the shell can be broken;
• the perfect delicious diet dinner: dorado in a salt cocoon, served with steamed vegetables, such as zucchini and broccoli; the dish can be decorated with a slice of lemon;
• The salt remaining after cooking does not have to be thrown away; it can be used as a cleaning agent, for example, to wash the sink.

To learn how to cook dorado in a salt cocoon, watch the video below.

Spanish culinary guides recommend using fish weighing up to 250 grams to prepare sea bream in salt; they believe that fish of this size have a better taste compared to larger specimens. Having tried it, we did not notice much difference in taste, however, the appearance of the cooked dish from fish weighing 500 - 700 grams is much more interesting.

When buying fish in a store, you need to ask the sellers to remove the gills and entrails, and also trim the fins. This will save your time and eliminate unnecessary work at home. For cooking, we need a baking container of suitable size.

The correct choice of fish plays a big role in preparing this dish. The first rule is that the fish must be fresh, frozen and defrosted are not suitable. The freshness of fish is traditionally checked by the eyes and gills. The eyes should be clear and the gills should be red. We also pay attention to whether the fish is caught at sea or raised on a farm. Farm-raised fish usually costs two or three times less. Unfortunately, farms are trying to grow as much fish as possible, as quickly and cheaply as possible. To do this, they use food containing growth hormones, antibiotics and many other unpleasant ingredients.

In many countries, sanitary standards are very strict; be careful, they have a bad effect on the taste of fish and make it far from healthy for humans. We recommend buying fish caught in the ocean or at sea. It wouldn't hurt to look at the certificate of origin. Dorado in salt gives mood and upliftment. This is a miracle of culinary minimalism.

Dorada: 10 photos of cooking recipes

Dorado fish dishes are a decoration for any table, they are widely used in dietary and therapeutic nutrition, and are an indispensable product for pregnant women, the elderly and children.

This is due to the fact that the proteins contained in dorado are much easier to absorb by our body.

In addition, fish is rich in vitamin A and polyunsaturated acids, among which are omega-3, which are responsible for intercellular processes that reduce the risk of cardiovascular diseases and cancer.

Dorado is especially valued for the high content of iodine in its meat. This fish is a true champion among its own kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg).

Scientists believe that people who prefer fish, including dorado, are much more concerned about their health than those who love meat.

What kind of fish is this?

Dorado (sea crucian carp, aurata or golden spar) is a fish belonging to the Sparov family and common in subtropical and tropical salt water bodies, that is, oceans and seas. But in some countries, dorado is actively bred and artificially grown, making this fish popular and quite common.

Sea crucian carp is very useful, because it contains proteins, phosphorus, selenium, copper, zinc, magnesium, calcium, potassium, sodium, manganese, polyunsaturated fatty acids, as well as vitamins A and B. The calorie content is only about 90-100 calories per 100 grams, so this fish can safely be considered dietary.

Grilled Dorado

Ingredients:

• dorado (or trout, sea bass, pike perch) - 2 pcs. ;
• rosemary -3-4 sprigs;
• lime (or lemon) - 1 pc. ;
• salt - to taste;
• vegetable oil.

Preparation: juicy fish with a delicious golden crust and a smoky aroma. Of course, you can simply bake the fish in the oven, but it will be a completely different recipe and taste. Cut the lime into circles, cut each circle into two parts.

Clean the fish, remove the entrails and gills. Place rosemary inside the fish. Also, put 1-2 lime wedges inside the fish. Salt the fish. Grease with vegetable oil. Place fish on grill grate. Fry over hot coals until golden brown (about 7-10 minutes). Turn over and fry on the other side.

Method of cooking dorado in foil

1. To cook dorado in foil, the fish must be thawed. Clean the scales thoroughly. Remove entrails and gills. Clean the internal cavity from any remaining fat, films and cartilage in the head.
2. Peel the onion and cut into strips. Pour 2 tbsp into the frying pan. olive oil and fry the onion until golden brown. The softer and sweeter the onion, the tastier the dorado in foil.

Peel and cut the onion into strips, fry until golden brown.

• In a mortar, grind peppercorns (black or multi-colored), coriander, dry herbs and salt to a powder - all in equal parts. The amount of the finished mixture is arbitrary. For dorado in foil, use part of the mixture, to taste. The remaining mixture can be used to cook any fish. In a mortar, grind peppercorns (black or multi-colored), coriander, dry herbs and salt to a powder - all in equal parts
• Cut the prepared fish on the sides diagonally every 3-4 cm. Shallowly, literally 5 mm. Rub the inside cavity and sides of the fish with the spice mixture. Leave while the onions are fried and the filling is prepared. Cut the prepared fish on the sides diagonally every 3-4 cm. Shallowly, literally 5 mm. Rub the inside cavity and sides of the fish with the spice mixture.
• When the onion is almost ready, add the diced tomato pulp, after scalding them and removing the seeds and skin. Add a little salt and simmer covered for 2-3 minutes.
• Fill the inner cavity and head of the fish with prepared onions and tomatoes. Place 1-2 thin slices of lemon inside the fish. Fill the inner cavity and head of the fish with prepared onions and tomatoes. Place 1-2 thin slices of lemon inside the fish
• Transfer the prepared fish to a sheet of foil. Peel the garlic and thinly slice into slices. Coat the fish with olive oil and place pieces of garlic on it. Sprinkle with chopped cilantro or parsley. Squeeze out 1 tbsp. lemon juice. Transfer the prepared fish to a sheet of foil
• Wrap the fish tightly and airtight in two layers of foil. Place the dorado in foil in a heat-resistant dish with a side. Wrap the fish tightly and airtight in two layers of foil
• Place the form with dorado in foil in an oven heated at 220 degrees for 35-40 minutes. After the specified time, unfold the foil, carefully drain the liquid from the foil and let the dorado bake in the foil for another 10 minutes. Place the dish with the fish in an oven heated at 240 degrees for 35-40 minutes. After the specified time, unfold the foil, carefully drain the liquid from the foil and let the fish bake for another 10 minutes.
• Transfer the dorado in foil to plates and garnish with herbs and slices of baked tomato. Transfer the dorado to plates and garnish with herbs
• If you see fit, serve the dorado in foil with a side dish of your choice. Dorado in foil baked with herbs
• 02/23/2015 Dorado fish dishes are a decoration for any table, they are widely used in dietary and therapeutic nutrition, and are an indispensable product for pregnant women, the elderly and children. This is due to the fact that the proteins contained in dorado are much easier to digest by our body. In addition, the fish is rich in vitamin A and polyunsaturated acids, among which are omega-3, which are responsible for intercellular processes that reduce the risk of cardiovascular diseases and cancer. Particularly appreciated dorado for the high content of iodine in its meat. This fish is a true champion among its own kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg). Scientists believe that people who prefer fish, including dorado, are much more concerned about their health than those who love meat .

Dorado baked with lemon and aromatic herbs

Ingredients:

• dorada (sea crucian) - 2 pcs. ;
• lemon - 1 pc. ;
• fresh rosemary - 4 sprigs;
• garlic - 1 head;
• oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons;
• black, pink, green pepper - to taste;
• salt - to taste;
• sugar - a pinch;
• olive oil - 3 tablespoons.

Preparation: Cut the garlic cloves in half and fry lightly in olive oil. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and insert lemon slices into them.

Place fresh rosemary and garlic inside the fish. Next, place on a baking sheet lined with cooking paper. Pour the oil in which the garlic was fried onto the fish. And season the fish with a pinch of sugar. Bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, bake in the “top-bottom” mode.

Cooking sea fish in a new way

You'll probably like this recipe. There is nothing unusual at first glance, but the salt cocoon gives the dorado a certain sophistication.

Source: https://profter.ru/drugoe/dorado-v-duhovke.html

How to cook sea bream baked in salt

1. Let's prepare the necessary ingredients.
2. Pour 500 grams of salt into a baking container. It must be said that coarse sea salt is best suited for cooking; if you don’t have it, you can use regular coarse salt. Place fish on salt.
3. Sprinkle it with salt on top, so that the salt completely covers it and a small mound is formed.
4. First of all, preheat the oven to 200 degrees. It is highly desirable that the oven has a ventilation function. In such an oven, the fish will be baked evenly, since the temperature is the same throughout the entire volume of the oven. After this, put our container in the oven for 20 minutes.
5. After 20 minutes, we take out our dorada baked in the oven. Let it stand to cool for 10 minutes. During baking, the salt covering the fish should harden, forming a dense crust.
6. After the fish and salt have cooled slightly, break the salt crust with a wooden or plastic spoon.
7. We carefully remove the fish, separating the meat from the skin and bones; we do not eat the skin, it absorbs too much salt. Place the meat neatly on plates. Often in Mediterranean restaurants, the waiter does this in front of the restaurant guests, turning the process of serving fish into a real show. We think that you will also really like this show.
8. After this, pour a thin stream of olive oil over the fish. Then sprinkle with thyme, there should be half a teaspoon per serving. We use exclusively extra virgin oil, cold pressed and free of impurities. The quality of the oil is very important; it is what gives our dish the subtle authentic taste and aroma of the Mediterranean.

How to properly cut and cook dorado fish - useful tips and recipes | Around us

Interestingly, the dorado fish (sea crucian or dolphin fish) has remained the most popular fish throughout the Mediterranean for many centuries.

According to historical evidence, such fish was especially valued during the times of Ancient Rome. Fish is also a popular dish served to tourists in Hawaii.

It is important to understand that the meat of this fish is dietary - it contains a lot of protein and practically no fat. This fish is also highly valued by dieters and lovers of a healthy lifestyle.

In this article, we will turn to the recommendations of experienced chefs who will tell you how to properly prepare this amazing and healthy fish, and also consider some practical tips for preparing it.

Cutting up a dorado

In general, the dorado fish is not much different from other fish - its structure is quite standard. However, it is worth considering that its size can reach a meter. However, in most cases you will be dealing with individuals around fifty centimeters. You can definitely handle this size, even if you don’t have any experience in cutting fish.

Let's start cutting

1. The first procedure is washing the fish. Sand, small scales, and other small debris can get stuck in it. And although such fish are washed before freezing, it is still better to do it yourself.

1. We clean the fish from scales. To do this, you can use a special cleaning device, but you can also get by with a kitchen knife. It is more practical to clean the dorado starting from the tail towards the head. Once you've cleaned each side, you can move on to the belly and back. After this, you need to rinse it thoroughly again.

1. Gutting . We cut the belly of the fish from the anus to the head. Carefully remove all the insides, especially the gallbladder. If you crush it, you will ruin the fish. At the end, we separate the protective film from the ridge and rinse the fish again with a stream of water.

1. Cut out the gills. Many experienced chefs make sure to remove the gills, so you may want to follow suit.

Next, you can cut the fish into pieces or simply make several cuts on the carcass, depending on what kind of dish you are going to cook.

If you want to bake the whole fish, then make several cuts across the carcass at a slight angle, as they do on loaves. Then the meat will be better cooked in the middle.

Some dishes require complete removal of the backbone. This can be done very simply. After you have completely cleaned the fish, you need to separate the head and, placing the fish on its back, apply a knife to the end of the fish just above the spine. Then cut off the flesh right down to the tail. After this, we turn the fish over and perform the same operation. Now all that remains is to pull out the rib bones.

Proper preparation of dorado

Dorado fish is considered universal, that is, one that can be prepared in a variety of ways. It always turns out tasty and aromatic. Here everything will depend on the specific circumstances, as well as on the time you have to prepare.

If you are in a hurry, then you can cook dorado in a frying pan . This cooking method is quite simple and only takes about ten minutes to fry. Steaming also does not take much time - on average it takes about fifteen minutes.

But cooking in the grill or oven will take at least twenty to thirty minutes. Although this cannot be called a long preparation.

Residents of the Mediterranean love to cook dorado on coals whole and with a minimum amount of seasonings. The Spaniards, for example, prepare dorado like this:

• Clean and wash the fish;
• completely pack the fish in salt;
• put in the oven for twenty minutes.

Another option is to simply place the fish on a bed of salt and thus bake it in the oven until cooked.

In Greece they prefer to cook this fish using the grill. At the same time, they also try not to use any additional spices other than salt. This way you get a tender fish with a subtle sea aroma.

Dorado recipes

As you can see, classic recipes for cooking dorado come down to simple frying or roasting over coals. You shouldn't have any problems with this. Now we’ll look at how you can cook dorado a little differently if you want to surprise your guests or household members.

Pizza style dorado

For this dish you need to prepare:

• One fish;
• green olives;
• hard cheese or feta cheese;
• shallot;
• tomatoes in their own juice;
• garlic, thyme.

First of all, you need to rinse and clean the fish. We cut the carcass from the back and carefully remove the spine, as well as the rib bones. Through the resulting hole we extract all the insides.

Wash, dry a little and salt. Place the fish in a heatproof bowl and spread it over the entire surface to create something like a pizza base.

Next, cover the top with a sauce made from tomatoes, onions, garlic and a sprig of thyme. Place sliced ​​cheese and olives on top.

When everything is ready, put the fish in the oven to bake for about fifteen minutes.

Dorado in coconut milk

This recipe contains rice filling, so that as a result we get not only the dish itself, but also a side dish for it in one “bottle”.

Prepare the following ingredients:

• One dorado fish;
• rice for filling;
• lemon zest;
• chilli;
• olives;
• coconut milk;
• salt, pepper, thyme.

First, cook the rice until half cooked. After this, add the zest of half a lemon, thyme and a little salt to the rice. Next, we clean and gut the dorado.

Fill the cavity of the fish with the prepared rice and place the fish in a baking container. After this, cover the fish on all sides with olives, pepper and lemon slices.

Pour coconut milk over it all and put it in the oven for half an hour. This dish is served along with the sauce in which the fish was baked.

Dorado in Italian

To prepare we will need:

• One fish;
• one potato;
• fresh dill;
• basil;
• White wine;
• olive oil.

First, we prepare the fish - clean, rinse, add a little salt and pepper. Place basil and dill inside the carcass. After this, peel the potatoes and cut them into very thin slices, as if for chips.

Next, place some potato slices on a baking sheet and place the fish on top. Place the remaining potato slices on the fish and try to cover it completely.

Now all that’s left is to pour the wine over everything and you can put the baking sheet in the oven for half an hour.

Caribbean soup

Cook the dorado fish for ten minutes. At this time, finely chopped onion is lightly fried in olive oil with the addition of chopped garlic. Next, peel the potatoes, cut them into small cubes and add them to the broth along with onions and garlic. Five minutes before readiness, add peeled shrimp.

Benefits of thyme

Thyme is a plant that is common in the Mediterranean and has been used as a seasoning in almost all local cuisine since ancient times. This plant was known in ancient Greece and Ancient Rome; it was believed that if you bathe in water with thyme, you will gain strength. Such bathing was prescribed even to Roman legionaries. In ancient Egypt, thyme was used to make perfume. Thyme contains essential oil (thymol), as well as other active substances. These properties make it possible to use thyme for medicinal purposes.

Smelling it and tasting it is as if you are seeing the shores of the Mediterranean Sea overgrown with thyme and olives, scorching in the midday heat and hearing the sound of the surf. A white wine from the Rioja or Priorat region is perfect for this dish. With its tart taste, it will highlight the wonderful taste of fresh fish and give you a festive feeling. As for the fats contained in this dish, almost all of them belong to the so-called good fats, which are rich in omega 3. They are easily absorbed by the body and do not lead to an increase in cholesterol levels. Bon Appetit everyone!

Cooking Dorado with salt

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I also cook with salt, but not quite like this: 1. In my female opinion, thyme and lemons/oranges are needed to take away the taste of fish, so I don’t add them to expensive and tasty fish (anyone who wants can always add lemon juice already ready). 2. I use a baking sheet rather than a mold, it’s easier if you’re cooking for a lot of people. 3. I use coarse rock salt. It forms a perfect crust completely. 4. I set the temperature to 200 degrees and keep it until it’s ready (it can be determined by eye: steam begins to rise from the gills and juice splashes out, forming spots on the salt + the main criterion is the smell, but in general it comes out in about an hour).