Sea Bream or Dorado,
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Dorado,or sea bream, from the Cantabrian and Galician coasts, is quite expensive but well worth the money. The fish is grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with parsley, garlic and saffron. It is served with a sauce made from a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are also added.
Serves 4
One Sea Bream, dorado, about 1.5 kg (3 lb. 5 oz)500 g (18 oz) potatoes, peeled and thinly sliced200 g (7 oz) onion, sliced into thin ringsJuice of two lemonsRind of two lemons150 ml (10 tbsp) extra-virgin olive oil1/2 tsp coarse salt3 cloves of garlic4 strands of saffronA large bunch of parsley2 tbsp sherry vinegar2 red chili peppers, julienned
Preheat the oven to 180° C (350° F). After cleaning the fish, sprinkle it with lemon juice, inside and out.
In a mortar, grind together the coarse salt, garlic cloves, saffron and parsley.
Add 4 tbsp olive oil and 3 tbsp water. Mix well and set aside.
Carefully oil the baking dish in which the fish will be cooked and served. Arrange the sliced potatoes and onion rings in the bottom and pour the mixture from the mortar over top.
Cover tightly and let cook about 20 minutes.
Place the sea bream on top of the potatoes, drizzle it with 2 or 3 tbsp. of oil and place into a 200° C (400° F) oven for 15 to 20 minutes. Baste from time to time.
Whisk the sherry vinegar together with some ground pepper and a few spoonfuls of the cooking liquid from the fish.
Remove the fish from the oven and garnish with a bunch of parsley.
Drizzle with the vinegar mixture and a very fine julienne of lemon peel and the red chili peppers.
Serve hot.
Recipe by Grace Turner of www.spanish-property-today.com
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