Dorade in Kräutersauce

Sehr gut passt dazu Kartoffelpüree.

Vorbereitung Du brauchst: Eine feuerfeste Ofenform Zauberstab oder Mixer
Zutaten (für 2 Personen) Zwei Doraden 1 Bund Basilikum Etwas Peterling 2-3 Knoblauchzehen 6 EL Olivenöl 2 EL Sherry-Essig 2 Lorbeerblätter 200 ml Fischfond Salz, Pfeffer
Zubereitung Prüfen, dass Weißwein im Kühlschrank ist! 200 ml Fischfond abmessen. Die Dorade abspülen und trockentupfen. Backofen auf 180℃ vorheizen. Basilikum und Peterling waschen und ausschütteln. Die Knoblauchzehen schälen und pressen. Die Doraden innen leicht salzen und mit den Lorbeerblättern in die Ofenform legen. Alle anderen Zutaten (inklusive ein wenig Salz und Pfeffer) im Mixer nicht zu fein zerkleinern und zu den Fischen geben. Das nun in den Ofen stellen und zu 35 bis 40 Minuten garen.

 

Fish Fillets with Salsa

Attention! The salsa should be prepared two days in advance, if possible!

Preparation You'll need: A glass bowl (airtight) for the salsa A large pan with lid
Ingredients for the Provençal salsa (for 2 persons) 6 Tbsp. olive oil A large bunch of fresh basil 2 large or 8 small tomatoes 3 cloves of garlic 1.5 tsp. sherry vinegar 1 large shallot Salt and coarse pepper Ingredients for the fish (for 2 persons) 4 fillets of e.g. gilthead (around 400 g in total) (sea bass also works well) 1 organic orange (for a bit of zest) 1 organic lemon (for a bit of zest) 2 bay leaves
Side dish (suggestions) 400 g boiled potatoes oder Papas Arrugadas Rösti Bread, such as flatbread or baguette
The Provençal Salsa Check that there is white wine in the fridge! All the ingredients can go straight into the glass bowl: Finely chop 1 bunch of basil, 3 cloves of garlic and 1 large shallot. Core 2 large or 8 small tomatoes and cut the walls into small pieces. Add 6 Tbsp olive oil, 1.5 tsp sherry vinegar, a little salt and coarsely ground pepper. Leave to marinate for at least one, better two days.
The Fish Put some plain olive oil in as large a pan as possible (a lid is also needed). Briefly rinse the fish fillets and place them skin side down on top. Grate a little zest from the orange and lemon. Mix the zest in a little bowl with a little olive oil, salt and coarsely ground pepper. Spread it on the fillets. Add 2 bay leaves and steam for about 10-15 minutes on a medium heat, covered. As the fillets are quite large, I do this in two stages with two fillets each. I then park the first pair in the oven at 80℃ and do the other two. Then - per person - either serve both fillets at once, or one fillet at a time (this has the advantage that the second pair will be warm from the oven).