Salt-baked Dorado with Odessa sauce

“I was 15 years old, when I first realized that I wanted to study the gastronomy. My first job in this field was at the restaurant “Marco Polo”, after that I worked at “cafe flowers”, “Tsikvili”. In 2014, I was invited to participate in the opening of Georgian restaurant in Thailand, where I worked for 6 months. After returning from Thailand, I started working at “Tiflis Palace Hotel”, and for the next two years I worked at the restaurant “at Barbara’s”, where I worked as the sous chef. I am currently working as the chef at “Republic 24” - Giorgi Arabuli.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Recipe author

Giorgi Arabuli

Ingredients

Portions :

dorado

200 gram

Salt

3 gram

Rosemary

2.5 gram

asparagus

25 gram

Lemon

35 gram

Honey

5 gram

Onion

0.5 piece

Grape Odessa

50 gram

Butter

15 gram

Spinach

2.5 gram

White wine

15 gram

step

Place fresh rosemary in dorado’s body and try to close the body so that no salt gets into it. Spread about 200 grams of salt on a baking sheet, place the fish and sprinkle the remaining salt on the top so that the fish is covered. Place in the oven at 220 degrees.

step

Heat a saucepan to prepare the sauce. Pour brandy and put on fire, add butter, onion and white wine. Saute onion for 2-3 minutes, pour pre-blended Odessa, season with lemon and a little honey, salt to taste.

step

The salt should be removed salt-baked Dorado so that the fillets do not become salty. Break salt and separate the fillets, replace onto a plate, put the fried asparagus, spinach chips, where we put the lemon sponge. Top with Odessa sauce, decorate with peeled Odessa grains and micro herbs of peas.

step

After removing from the heat, strain the mass on a sieve and add enough butter to make the sauce viscous. The sauce should have a sour-sweet taste. Saute asparagus in garlic and white wine. To prepare the lemon sponge, balance the lemon juice with water and a little ginger. You will need 4 grams of lecithin for 500 grams of juice. Make the sponge with a hand blender. We cook spinach chips in hot oil.

Serve

Bon Appetite!

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