Restaurants›Wild River Grille›Le Mahi Veloute Recipe

Le Mahi Veloute Recipe

Inspired by Wild River Grille
Time1h
Serves4

grilled dorado, red pepper veloute, roasted fennel chimichurri, parmesan risotto cake, delta asparagus, pea shoots

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Red Pepper Veloute

Roast the red bell peppers until charred. Peel and blend with olive oil, salt, and pepper until smooth. Set aside.

2

Make the Roasted Fennel Chimichurri

Slice the fennel bulb and roast until tender. Mix with chopped parsley, olive oil, salt, and pepper to create a chimichurri. Set aside.

3

Cook the Parmesan Risotto Cake

In a saucepan, heat butter and add risotto rice. Stir for a few minutes. Gradually add vegetable broth, stirring until absorbed. Once creamy, stir in grated Parmesan cheese. Let cool and shape into cakes.

4

Grill the Dorado

Season the dorado fillets with salt and pepper. Grill on medium heat for about 4-5 minutes on each side or until cooked through.

5

Blanch the Asparagus

Blanch asparagus in boiling water for 2-3 minutes until bright green. Drain and set aside.

6

Plate the Dish

On each plate, spread the red pepper veloute, place the grilled dorado on top, add a risotto cake, and garnish with roasted fennel chimichurri and blanched asparagus. Finish with pea shoots.