Dorado in rolls with vegetables, venere rice and saffron sauce

Dorado fish rolls, black rice with shrimps, and creamy Kashmir saffron sauce.

Ingredients

• Dorado - 1 pc. (0.5 kg)
• Rice venere - 100 g
• Cocktail shrimps - 10 pcs.
• Bulgarian pepper (two colors) - 50 g
• Carrots - 15 g
• Celery stalk - 15 g
• Shallots - 15 g
• Cream (22%) - 70 g
• White wine - 30 ml
• Saffron - 10 pistils
• Lime
• Salt
• Pepper
• Green onion
• Salad mix

Directions

1. Cut vegetables into long strips, fry until half cooked, lightly salt.
2. We clean the fish, cut off the head, remove the fillets with the skin. Salt, pepper, sprinkle with lime juice.
3. Put vegetables on the narrow part of the fillet, wrap them in rolls, tie the fish rolls with green onions.
4. I greased the heat-resistant form with the oil in which I fried vegetables, it turned out to be fragrant. We put the rolls in the form, sprinkle them with olive oil and send the fish rolls to the oven, preheated to 180 degrees, for 10 minutes.
5. At this time, we prepare the sauce. Chop the onion finely and fry it. When the onion becomes transparent, pour in the wine and add the saffron (I rubbed it with a pestle in a mortar with sea salt). Lightly evaporate and pour in the cream, thicken.
6. Boil rice and mix with shrimp, salt, put on a plate through the mold.
7. I decorated the white part of the plate with dried tomatoes, and the black part with a mix of three salads. We put our ready-made fish rolls, pour over the sauce.
8. Bon Appetit!