“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.
400
400
gr.
Dorado
0,6
0,6
gr.
Salt
5
5
gr.
Rosemary
50
50
gr.
Asparagus
70
70
gr.
Lemon
10
10
gr.
Honey
1
1
piece
Onion
100
100
gr.
Grape Odessa
30
30
gr.
Butter
5
5
gr.
Spinach
30
30
gr.
White wine
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.
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.
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.
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.
How To Serve
Bon Appetite!
Click if you already have prepared
30-60 Min
Average
