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Dorada a la Naranja | Sea Bream in Delicate Orange Sauce
(0)
30 min
Under an hour
Knuspr-Küche
Spanische Küstenküche auf Gourmet-Niveau: Auf der Haut knusprig gebratene Goldbrassenfilets in einer seidig glänzenden Orangen-Weißwein-Sauce, verfeinert mit frischem Rosmarin und kalter Butter.
Preparation method
Preparation
Rinse the sea bream fillets thoroughly under cold water and carefully pat dry with paper towels. Score the skin side two to three times slightly diagonally with a sharp knife so that the fillets do not curl during frying. Season both sides with fine sea salt and freshly ground black pepper.
Wash the oranges with hot water and rub dry. Using a zester, remove fine strips of zest from one orange, or grate it finely. Then halve both oranges and squeeze out all the juice (approx. 120-140 ml). Peel the shallots and garlic cloves and dice very finely. Wash the parsley, shake dry, and chop finely.
Frying the sea bream skin-side down
Heat 2 tbsp olive oil (approx. 20 ml) in a large non-stick pan. Place the seasoned sea bream fillets skin-side down into the hot pan. Fry over medium to high heat for about 3 to 4 minutes until crispy, pressing down gently with a spatula during the first 30 seconds so the skin stays evenly flat and turns crisp.
Chef's tip
Secret to extra crispy skin: Pat the sea bream fillets completely dry before frying. If you lightly dust the skin side with flour or rice flour, it will turn out incomparably crispy in the pan.
Ice-cold butter for the sauce: To achieve a silky, smooth emulsion without starch (mounting), the butter must be fridge-cold, and the pan must no longer be boiling when whisking it in.
Ingredients
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