Recipe information
poêlé, risotto cremeux au safran, chimichurri, tomates cerises et chou-fleur rôti à l’huile de truffe
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For the Filet de Dorade Royale
For the Risotto
For the Chimichurri
For the Roasted Cauliflower
For the Cherry Tomatoes
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
1. 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
1. 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
1. Pan-Seared Dorade
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.
Roasting Cherry Tomatoes
1. 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.