Dorade Royal with Grilled Vegetables
FISH
Flame-grilled perfection on every plate. Dorade with charred vegetables, bursting with colour, warmth and rich, smoky depth. Pure, refined Mediterranean joy.
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INGREDIENTS
2 whole Dorade Royal (gilt-head bream) Lime Lemon A few sprigs of tarragon Olive oil Sugarloaf lettuce Young Belgian endives Fennel Poseidon Peppery Salt
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01Young Belgian endives
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02Lime - Lemon - Fennel
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032 whole dorade
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04Grill the Dorade
2 whole Dorade Royal (gilt-head bream) Lime Lemon A few sprigs of tarragon Olive oil Sugarloaf lettuce Young Belgian endives Fennel Poseidon Peppery Salt
Prepare the ingredients
Fill the cavity of 2 gilt-head bream (dorade royale) with slices of lime, lemon, and a few sprigs of tarragon. Generously season the inside with Poseidon and the outside with Peppery Salt.
Grill
Grill the fish on both sides in a little olive oil on the OFYR cooking plate until the dorade develops a nice crust. At the same time, roast some halved sugarloaf lettuce, young Belgian endives, and roughly chopped fennel.
Plate nicely
Continue cooking the fish for about 15 minutes on a bed of the vegetables.
Complete the dish
Just before serving, season again with Poseidon and Peppery Salt, then drizzle with the juice of the lime and lemon slices and a touch of olive oil.
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