Dorado Fillet with Olive Pastry Butter and Thyme Sauce
Ingredients:
- 4 Dorado (8 fillets)
- 2 tbsp. Casa dei Mezzo Extra Virgin olive oil
- Salt & pepper
- 8 tbsp. olive paste
- 300 ml. butter sauce
- 2 fennel
- 4 small plum or cherry tomatoes
For the olive crust:
- 2 slices white bread (remove crust and blend the remainder to make crumbs)
- 200g black olive paste
- 1 garlic clove (pressed)
- 2 tbsp. chopped parsley
- 150g unsalted butter (chopped)
- 1 tsp. thyme
- 1 tsp. basil
- ½ lemon
For the butter sauce:
- 1 onion (finely chopped)
- 1 garlic clove (pressed)
- 150 ml. dry white wine
- 250g unsalted butter
- 2 tbsp. dairy cream (single or double)
- 1 tsp. fresh thyme
- Salt & pepper
- Juice of 1 lemon
Method:
- Fillet the dorado.
- Prepare the olive crust by mixing the breadcrumbs, olive paste, garlic, parsley. thyme, basil, butter and the lemon juice.
leave in the refrigerator to rest.
- Make the butter sauce in a heavy-based saucepan. Lightly fry the chopped onion and the garlic in a little butter. Add the wine and leave to
simmer until only 1 tbsp. of liquid remains. Add the fresh cream and bring to the boil stirring constantly
with a metal whisk. Slowly add the chilled butter. Reduce the heat and wait until
the butter melts. Be careful that the sauce does not separate.
- Remove from the heat, adjust the salt and pepper, add the thyme and lemon juice. Keep warm. Using a non-stick frying pan, heat the oil and
fry the fish fillets for 2 min. starting on the skin side. Remove and place on a serving dish. Spread the olive crust over the fillets and grill for 2
min.
- Boil the fennel in salt water, remove, cut in slices lengthways, fry in small amount of butter. In another frying pan, fry the tomatoes with a
little basil.
Serving Suggestions:
Place the fennel slices in the middle of a plate. On top, put two dorado fillets. Pour the sauce around the outside of the plate and garnish with the tomatoes and a sprig of fresh thyme or basil leaves.
Wine: If you are staying in Makrigialos, Gunnar suggests that a
dry white "Kritikos", available from the the Sitia Co-op, is an excellent choice for this dish.