Gebacken Dorade Filet Recipe

Blanch the dill: bring a small pot of water to a boil, add the dill fronds for 10 seconds, then immediately plunge into an ice bath to preserve color. Drain and squeeze out excess water.

In a blender or food processor, combine the blanched dill, neutral oil and 1/4 tsp salt. Blend until very smooth (about 45–60 seconds). Strain through a fine-mesh sieve or cheesecloth, pressing to extract oil. Chill or keep at room temperature. Yield: about 100 ml dill oil.

Soak the torn bread in 240 ml cold water for 5 minutes, then squeeze lightly to remove excess water and transfer to a blender.

Add blanched almonds, garlic clove, 2 tbs sherry vinegar and 1 tsp salt to the blender. Blitz until a smooth paste forms.

With the motor running, slowly stream in 60 ml extra-virgin olive oil until emulsified and creamy. If the sauce is too thick, add up to 60 ml cold water or a few ice cubes to reach a pourable but creamy consistency.

Taste and adjust acidity and salt. Chill in the refrigerator until service. If using, stir in halved grapes or diced cucumber just before plating for texture contrast.

Infuse saffron: crush saffron threads lightly and steep in 60 ml warm milk for 10 minutes to release color and aroma.

In a medium saucepan, melt 1 tbs butter over medium heat. Add rinsed rice and stir for 1–2 minutes to coat grains.

Add 420 ml water or stock, the saffron-milk mixture (including threads), and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover and simmer for 12–15 minutes until rice is tender and liquid absorbed.

Remove from heat, let rest covered 5 minutes, then fluff with a fork. Stir in toasted slivered almonds and chopped parsley if using.

Heat 2 tbs olive oil in a sauté pan over medium heat. Add the finely chopped shallot and cook until translucent, about 2–3 minutes.

Add thinly sliced fennel and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Deglaze with 60 ml white wine, scraping any browned bits, and allow the alcohol to evaporate (1–2 minutes). Add 60 ml stock, 1 tbs lemon juice and 1 tsp honey.

Simmer gently until liquid is mostly absorbed and fennel is tender and glossy, about 5 more minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper. Keep warm.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil an ovenproof skillet.

Pat dorade filets dry with paper towels. Lightly score the skin side with shallow diagonal cuts to prevent curling.

Season both sides of the filets with the 2 tsp salt and 1 tsp pepper. Brush skin lightly with 1–2 tbs olive oil and rub zest of the lemon over the flesh side.

Heat an ovenproof skillet over medium-high heat and add 1 tbs olive oil and 2 tbs butter. When foaming, place filets skin-side down and press gently with a spatula for 15–20 seconds to ensure contact. Sear until skin is crisp and golden, about 2–3 minutes.

Turn filets and sear the flesh side 30–45 seconds. Transfer skillet to the preheated oven and roast for 4–6 minutes (depending on thickness) until just cooked through and flesh flakes easily.

Remove from oven, squeeze a little lemon juice over the filets and let rest 1–2 minutes.

Spoon a smooth pool of chilled ajoblanco onto each plate (about 2–3 tbs). Place a mound of saffraan rijst beside or partially on the sauce (about 1/2 cup per serving).

Spoon a small amount of warm fennel compote next to the rice (2–3 tbs). Place a baked dorade filet on top or beside the rice so the crisp skin is visible.

Drizzle 1–2 tbs dill oil around the plate and a small dot on the fish. Garnish with reserved fennel fronds, lemon wedge, and microgreens. Add toasted almonds from the rice if desired.

Serve immediately so the fish is hot, the ajoblanco is cool, and contrasts of temperature and texture shine.