Wednesday, May 19, 2010
Bite with Belkys: Dorade a la donostiarra
The Chef: Marc Vidal The Restaurant: Solea inside the W Hotel The Dish: Dorade a la donostiarra
1 filet of dorade
1 idaho potato, peeled and sliced 1/8 inch
salt, to taste
olive oil to fry potatoes
1 spanish onion, julienned
3 Tbs of white wine
2 garlic cloves, thinly sliced
1 arbol chili
2 Tbs of sherry vinegar
1 Tbs of fresh parsley, chopped
Method of Preparation:
-Begin by slicing the potatoes. Then, season with salt and deep fry in olive oil. Chef Marc says to make a soft potato, not a crispy one.
-Next, sauté onions with a little olive oil and salt.
-Then, put the potato chips in a cast iron dish, place the onions over the top and set it to the side.
-Now, move on to the fish. Sprinkle a little salt in a hot pan and coat the dorade with a drizzle of olive oil. You can also use snapper or mahi mahi. Cook the fish for a few minutes or until the skin is a nice golden brown.
-Then, place the fish over the potatoes and onions. Add a little white wine and bake for about five minutes in a 350 degree oven.
-Lastly, make a sauce. Cook some sliced garlic with arbol chili. Chef Marc says you can also use any other spicy pepper. Then, add a little sherry vinegar and parsley. Use this sauce to coat the fish.
Simply transfer the dorade to a nice dish.
Serving Suggestion: Albarino
FOR MORE INFORMATION:
Solea (inside the W South Beach Hotel)
2201 Collins Avenue
Miami Beach, FL 33139