Dorade with Parsnip and Trout Roe Sauce
by
Kuba Blogowski
You don't need to go to a restaurant, now you have a restaurant at home! A butter sauce with fish roe is the perfect combination to use with all kinds of fishes and vegetables.
Here, we decided to pair it with a pan-seared dorade filet and honey glazed parsnips to create this amazing meal!
The idea for this dish is a mix of my experience from Michelin restaurants where I was working: London, Lisbon, Warsaw, and Antwerp.
- Level
Intermediate
- Cooking
1h
- Overral
1h+
- Ready
Trout Roe
50gDouble Cream
½ cupDill
1 bunchShallot
1Lemon
½White Wine
⅓ cupWhite Wine Vinegar
2tbspButter
3tbspSalt
to tasteWater
½ cup
Honey Glazed Parsnip
Parsnip
2Honey
2tbspExtra Virgin Olive Oil
2tbspSalt
to taste
Pan-Seared Dorade
Dorade Fish
2 filletsVegetable Oil
to tasteSalt
to taste
Trout Roe
50gDouble Cream
½ cupDill
1 bunchShallot
1Lemon
½White Wine
⅓ cupWhite Wine Vinegar
2tbspButter
3tbspSalt
to tasteWater
½ cup
Honey Glazed Parsnip
Parsnip
2Honey
2tbspExtra Virgin Olive Oil
2tbspSalt
to taste
Pan-Seared Dorade
Dorade Fish
2 filletsVegetable Oil
to tasteSalt
to taste
Dorade with Parsnip and Trout Roe Sauce
Kuba Blogowski
Trim, halve, and peel 1 shallot. Small dice it
Roughly chop 1 bunch of dill and discard the stems
Trim and cut 2 parsnips lengthwise
Add 2tbsp of extra virgin olive oil to a pan over low heat
Add the parsnip, cut-side down, and sear until golden brown. Flip and golden the other side
Transfer the diced shallot to a saucepan. Add 2tbsp of white wine vinegar and ⅓cup of white wine
Place the saucepan on a stove over medium heat and bring it to a boil until the liquid is almost completely evaporated
Add ½cup of water and ½cup of double cream
Cook until the liquid reduces by half
Add 2tbsp of honey
Glaze the parsnip with the melted honey on both sides. Be careful not to burn the honey
Season with salt to taste. The honey glazed parsnip is ready
Drizzle some vegetable oil on a skillet at medium heat, and move the skillet to spread the oil on all of its surface. Let it heat
Turn off the heat and use a hand blender to lightly break down the shallot
Add 3tbsp of butter and blend the sauce is emulsified
Add 1 fillet of dorade, skin-side down, to a skillet. Gently press the fillet to make sure all the skin is touching the hot surface while grilling it
Season with salt to taste
Grill the fillet until the skin is golden brown and crispy. Flip it and grill for 1-2m until completely cooked. Repeat with the other filet. The pan-seared dorade is ready
Add the juice of ½ lemon and mix it
Add 2tsp of the chopped dill and 50g of trout roe
Mix to combine and adjust the seasoning with salt to taste
Plate 2 pieces of the Honey Glazed Parsnip on each dish, and add 1 Pan-Seared Dorade fillet next to it. Pour a generous amount of the sauce over the fish. The dorade with parsnip and trout roe sauce is ready
Enjoy! It’s delicious!