Surprisingly - catch the people of different nations, and prepare almost everywhere - the same way. The easiest way - on the coals. The island of Corfu has a tiny fish restaurant (owned by his grandfather, a fisherman and his younger brother, who still goes fishing every day and supplies the restaurant catch), which entered the top five best fish restaurants in the world, according to the World restaurant rating. There Dorado simply gutting, put on the grill, baked quickly (but so that the skin is slightly blackened) and served with half a large lemon. All. By the way - is worth serving of fish just 16 euros ...
Dorada - In another "sea bream" or "Redfin" - fish length of 15 cm to 1 meter and a weight of 250 g to 6 kg. In our stores, usually sold bream optimum cooking "caliber" - from 300 to 500 g This fish - very tasty. AT Dorada almost no bones (except the cap) and completely invisible scales, which, in principle, you can not clean off.
When a sea bream is necessary to consider such a moment - this is one of the few species that can not be combined with rice! Best garnish, if it is generally assumed - a salad of fresh vegetables (lettuce, onions, peppers, tomatoes, olives) and a pod of fresh chilli. Wines selected strictly dry, white or pink light. Beer is not good - it's a little taste of tender meat erases Dorada.
The second guest of the Mediterranean - seabass . As a rule, these fish fishery departments - seabass and dorado - lying on ice in the neighborhood, but no family, no friends, they do not have each other. In fact, the name " seabass »(Sea bass) - not quite correct. Officially, this kind of fish called sea bass (aka - "sea wolf" koykan, Depth), but the word seabass somehow it caught on better than others. Sea bass grows up to 1 meter and 15 kg of weight, lives as much as 15-16 years, however, used in cooking specimens weighing up to 1 kg. Sometimes, of course, you can find a thick "steaks seabass", but the meat in them is not particularly tasty. Therefore, choose medium-sized fish shop, better to 700
Sea bass You can also cook on the grill, but you can fry in a deep frying pan in a large amount of oil and pepper - it will be very tasty. The main thing - do not overdo the fish on the fire to gutted sea bass weighing 500g fully prepared, it must be fried in oil for only 4 minutes on each side.
For garnish you can submit to the sea bass potatoes, fried slices, tomato salad and red onion and vegetable stew. Rice - it is not necessary.
We need 1 bream weighing about 400 grams, a small bunch of parsley and dill, half of a large lemon, a large sea salt, freshly ground white pepper, refined olive oil and vegetables for garnish.
Rinse fish and gut. Outside and inside sprinkle with lemon juice, salt and pepper. Dill and parsley mash well with his hands and with a slice of lemon to thrust in the abdomen Dorada. Outside thoroughly coat with fish oil, a little incision in the skin on the sides and put on a well-heated grill. Fry for 3-4 minutes on each side.
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Pischeblog Yulia Goncharova
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