The ingredients can be used for any other fish you want to do in the oven,best if open like a book since you can better tell when to take it out of the oven.
Basically its like with Salmon on the pan,once you put the skin part on the pan it's just a waiting game until you get to turn it around.
Same fish but 2 other recipes i have done before that turn out pretty good.
-Dorada Donostierra (Donostierra means from San Sebastian,town north of Spain)
Sear the Dorada in the pan,little bit of olive oil then put the dorada with the skin part down in the pan.
5 minutes at low temperature then take it out of the pan and then on to the oven pan.
200º C for 10 minutes in the oven and then take it out.
In those 10 minutes you have to do something very close to Aglio e olio,not the spaguetti just the part with the olive oil,garlic and cracked chilli peppers.
Cover the bottom of a pan with olive oil,enough to cover the pan,add garlic cut in thin slices and some cracked chili peppers.
Cook at low heat so the garlic doesn't burn,burnt garlic means it will taste awful,just gotta let the garlic get a nice very very very i mean VERY light brown and then cut off the fire.
Remove the Dorada from the oven and plate it,add a dash of vinegar,if you can use white wine vinegar,not much vinegar just a little bit.
After that just add the contents of the pan (olive oil,garlic,cracked chili peppers) on top of the fish and add some chopped parsley on top at the end just to give it a touch of freshness.
-Dorada a la sal
This one is pretty easy but its a classic dish from here.
List of ingredients is close to nothing,you need:
-Dorada (gilt head bream)
-2 kg of salt (coarse sault i think you call it in English,if not sure just look down below at the end,there is a pic you can see the type of salt i am talking about)
-Couple of egg yolks
-Aromatic herbs (your choice,or no herbs at all,either way it will be good)
Now keep in mind the weight of the Dorada dictate how much salt you need.
For a Dorada that weighs 1kg you need twice as much salt so you would need 2kg of salt.
If it weighs 650 grams then you need 1.3kg of salt,you get the idea.
Ok take a bowl,add the salt,add the 2 egg yolks and aromatic herbs if you want or not,herbs part is up to you.
Mix well until you get something that resembles a paste,you could do it without the egg yolk but you want this mix to fully seal the fish.
Take the oven tray and add half of the salt mix,even it out in the right size and way that you can lay the full Dorada on top and still have some more salt around it.
Then put the Dorada on top and then add the rest of the salt mix,then its time to get those hands moving.
You need to fully enclose the Dorada in the salt mix,so carefully like if you're making a sandcastle in the beach just press it lightly and try to make the shape of the fish,should look something like this:
View attachment 210891
Forget the lemon,serves no purpose for this recipe,this is the only good picture i could find.
Preheat oven at 200 ºC and then bake for 30 to 35 minutes.
Once done the salt will be made into a crust,gotta remove that using some sort of utensil since it will be hardened.
That's about it,you can add a dash of olive oil on top once you removed all the salt but that is just optional,depends on your personal taste.
Also remember to remove the skin,the Dorada you put in the oven is the whole thing,head and all.
Only thing is that it's cleaned and gutted but otherwise it is all there.
Video here on how to clean the Dorada just for this recipe,your usual way of cleaning of fish doesn't work with this recipe.
If you ever do any of these recipes i expect a pic to see how it turned out hehe
cheers
