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Dorada a la Mallorquina | Mallorcan-Style Sea Bream
(0)
55 min
Under an hour
Knuspr-Küche
Saftige Doradenfilets im Ofen gegart auf einem feinen Bett aus zarten Kartoffelscheiben, aromatischem Blattspinat, fruchtigen Rosinen und goldbraun gerösteten Pinienkernen – ein authentischer Herbst-Klassiker der balearischen Inselküche.
Preparation method
Preparation & Potato Bed
Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and cut them into approx. 3–4 mm thin slices. Brush a baking dish with 1 tbsp of olive oil, arrange the potato slices in a fan pattern, season with sea salt and pepper, and pre-bake in the oven for about 15 minutes.
Preparing the Spinach and Vegetable Topping
Toast the pine nuts in a wide pan without fat until golden brown and remove. Heat 2 tbsp of olive oil in the pan, lightly sauté the finely chopped garlic, then add the washed leaf spinach in batches and allow it to wilt.
Fold the diced tomatoes, raisins, and toasted pine nuts into the spinach. Season to taste with sweet paprika, sea salt, and fresh pepper, and toss gently for 2 minutes.
Chef's tip
Mallorcan tradition: The harmonious interplay of savoury garlic spinach, sweet raisins, and nutty pine nuts originally stems from the Moorish cuisine of Mallorca and lends delicate sea fish an incomparable depth.
Serving tip: Serve with a fresh lemon wedge and crusty white bread to mop up the delicious, aromatic wine sauce.
Ingredients
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