Filet De Dorade Royale Recipe
poêlé, risotto cremeux au safran, chimichurri, tomates cerises et chou-fleur rôti à l’huile de truffe
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Ingredients
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For the Filet de Dorade Royale
For the Risotto
For the Chimichurri
For the Roasted Cauliflower
For the Cherry Tomatoes
Method
Cooking the Roasted Cauliflower
- 1
Roast the Cauliflower
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.
Preparing the Risotto
- 2
Cook the Risotto
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.
Making the Chimichurri
- 3
Prepare the Chimichurri
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.
Cooking the Fish
- 4
Roasting Cherry Tomatoes
- 5
Roast the Tomatoes
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.
