Bite with Belkys: Grilled Dorade and Ratatouille

The Chef: Antoine Camin
The Restaurant: La Goulue
The Dish: Grilled dorade and ratatouille
 

Ingredients for Ratatouille:

1 eggplant
2 zucchini
1 yellow squash
2 red peppers
1 red onion
herbs de provence, to taste
salt and pepper, to taste
2 red tomatoes
2 oz. of extra virgin olive oil
1/2 bunch of basil

Method of Preparation:

-Start by chopping all the veggies into cubes. Then, saute them in separate pans with extra virgin olive oil.

-Season with herbs de provence, salt and fresh ground pepper.

-Next, transfer all the vegetables to one pot. Add chopped tomatoes and some tomato juice. Cover the pot, and simmer for about one hour and 15 minutes.

-Garnish with fresh basil.

Ingredients for Dorade:

4 dorade fish, 1 lb. each
1/2 bunch of chervil
1/2 bunch of lemon thyme
2 fennel bulbs
1 oz. of lemon juice
4 Tbs. of extra virgin olive oil
chives, chopped
4 oz. tapenade

Method of Preparation:

-First, place fresh chervil and lemon thyme between the two fillets, and add a pinch of salt and pepper. Then pour a little extra virgin olive oil on the skin of the dorade. Let it sit in the fridge for at least two hours.

-Next, season the fish with salt and pepper one more time and grill for a few minutes.

-Finish cooking the dorade in a 400 degree oven for 10 minutes.

-In the meantime, add shredded fennel in a bowl with lemon juice, extra virgin olive oil and chopped chives. Mix this all together.

To Plate the Dish:

Start with the fennel mix, and then place the dorade on top. At the restaurant, they garnish with olive oil, fleur de sel (French salt), tapenade and lemon. Serve the ratatouille on a side dish.

Serving Suggestion: Rose Wine

Serves: 4

FOR MORE INFORMATION:

La Goulue
9700 Collins Ave
Bal Harbour, FL 33154
(305) 865-2181
www.lagouluebalharbour.com