ELLE D'ORADA

Today we will cook a truly dish of gold, because DORADA - translated from Romanesque means - gold, and this fish got its name for a golden spot located between the eyes. It should be noted that many gastronomic legends are associated with the dorado: for example, if a couple in love touches a golden speck three times, and then tastes the most tender meat of this fish, then their love will be eternal. But the Maltese jewelers set the gilthead's teeth into rings made of precious metals and sold at a fabulous price, as having magical properties.

Ingredients

• fish 2 pcs.
• lemon 1 pc.
• cream 20% 20 g
• white wine 150 g
• butter 125 g
• vegetable oil 4 tbsp. l.
• greens 1 bunch
• saffron 2 pinch

Directions

1. The culinary alchemy begins.
2. Peel fish and stuff with lemon and herbs
3. So, first of all, the fish must be gutted and washed, then stuffed with lemon wedges and parsley (whatever greens you like).
4. For beauty and aroma, I added saffron. Do not forget to salt and pepper.
5. Place fish in a baking dish, make cuts, brush with oil
6. Then, I put the fish in a mold on the parchment, make cuts, and heartily grease with Altero Vitality oil with the addition of wheat germ oil, probably harvested from golden wheat fields.
7. Bake dorado for 15-20 minutes
8. We send it to the oven for 15-20 minutes, the temperature is 180 degrees.
9. Mix ingredients for fish sauce
10. Now let's prepare a sauce for fish called Ber Blanc. Pour white wine into a saucepan, add cream and mix well.
11. Add lemon juice to the sauce
12. Then carefully introduce 1 tbsp. l. lemon juice. We put on 10 minutes. over medium heat. We need to wait until the mass has evaporated well.
13. Add butter, spices, salt and pepper to the sauce
14. Then, remove the saucepan from the heat and add butter in parts. Stir the future sauce well so that the oil is completely dispersed. Then add some more oil and continue to knead. At this stage, you need to add spices, salt and pepper to taste. Strain the sauce.
15. The sauce will thicken as it cools.
16. The sauce will begin to thicken as it cools.
17. Cover the baked dorado with the prepared sauce
18. Well, our "goldfish" with sauce is ready.