Dorade with Citrus Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 Sea bream (each about 350 g)
- salt
- freshly ground peppers
- 4 sprigs rosemary
- 8 sprigs thyme
- 4 garlic cloves
- 3 Oranges
- 1 lemon
- 1 Red chili pepper
- 4 Tbsps olive oil
- 225 milliliters fish stock (jarred)
- ½ tsp Anise seed
- 150 grams Romaine lettuce (or endive)
- 2 Tbsps black Olives
- 1 pinch sugar
Preparation steps
Rinse the dorade under cold water and pat dry. Season the inside and outside with salt and pepper. Rinse the herbs. Peel the garlic and cut into thin slices. Add half of the garlic and half of the herbs to the inside of the fish.
Rinse the oranges and lemon under hot water, then remove the zest. Squeeze the juice from one orange and 1/2 of the lemon. Peel the remaining oranges with a sharp knife, making sure to remove the bitter white pith. Remove the whole segments of the orange. Squeeze the juice from the remains of the orange. Rinse the chili and halve lengthwise. Remove the seeds and membranes and finely dice.
Heat 3 tablespoons of olive oil in a large skillet. Add the fish, and sauté for 3 minutes. Add the wine, fish, stock, orange juice, lemon juice, and aniseed. Cover the pan, and cook the fish for 5-6 minutes.
Rinse and trim the lettuce. Pat dry and cut into strips. Sauté briefly with the remaining garlic in the remaining oil. Add the chili, and sauté briefly. Mix the lettuce into the sauce with the olives, orange segments, and the zests. Mix until thoroughly combined, then season to taste with salt, pepper, and sugar. Serve the dorade with the sauce.
