poêlé, risotto cremeux au safran, chimichurri, tomates cerises et chou-fleur rôti à l’huile de truffe

Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil and salt, then spread them on a baking sheet. Roast for 25-30 minutes until golden and tender, then drizzle with truffle oil before serving.

Roast the Cauliflower

In a pot, heat olive oil and sauté the onion and garlic until translucent. Add the Arborio rice, stirring for a minute. Pour in the white wine and let it absorb. Gradually add the broth, one ladle at a time, stirring frequently until creamy. Stir in saffron, Parmesan, and butter before serving.

Cook the Risotto

In a bowl, combine chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to let the flavors meld.

Prepare the Chimichurri

Season the dorade fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the fillets skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

Pan-Seared Dorade

On a baking sheet, toss the cherry tomatoes with olive oil and salt. Roast in the oven at 425°F (220°C) for about 15-20 minutes until blistered.

Roast the Tomatoes

Dorade Royale fillets

Olive oil

Salt

Black pepper

Arborio rice

Chicken or vegetable broth

White wine

Onion, finely chopped

Garlic, minced

Saffron threads

Parmesan cheese, grated

Butter

Fresh parsley, chopped

Fresh oregano, chopped

Red wine vinegar

Red pepper flakes

Cauliflower, cut into florets

Truffle oil

Cherry tomatoes

Filet de Dorade Royale

filet de dorade royale

Recipe information

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