HOW TO COOK FISH?

A selection of interesting recipes for salmon, trout, and dorado.

Salmon ceviche with dill oil, cucumbers, and yogurt ingredients

Salmon fillet – 150 g
Dill with a root – 150
Olive oil
Yogurt (without flavorings) – 50 g
Fresh cucumber – 100 g
Chili pepper – 1 pod
Lime – 1 pc.
Cilantro – 20 g


Cooking instructions
Dill oil: Grind dill root in a blender together with olive oil. Grind the mixture through a fine sieve.
Peel fresh cucumbers, cut them into large triangles.
Mix cucumbers with salt and dill. Salt well and remember with your hands. Leave for 20 minutes.
Cut salmon fillets into large cubes with a side of 3 cm.
In a bowl, mix the fish, lime juice, olive oil, finely chopped chili peppers, and chopped cilantro. Add salt and leave for 15 minutes.
Pour dill oil on a plate so that it covers the bottom. Pour yogurt on top so that it lies in drops. Spread salmon and cucumbers.

Dorado with vegetables and aioli sauce

Ingredients
Dorado – 1 pc.
Broccoli – 1 head
Fennel – 1 pc.
Carrots – 1 pc.
Zucchini – 1 pc.
Potatoes – 100 g
Chicken egg – 1 pc.
Leek – 1 stalk
Garlic – 1 clove
Olive oil – 350 g
Bay leaf
Thyme
Cooking instructions
To prepare the aioli sauce, bake the potatoes in foil. When it is ready, peel and puree.
Mix potatoes with egg yolk and chopped garlic clove.
Whisk with a mixer, gradually add 350 g of olive oil. The sauce is ready.
Cut carrots, zucchini, and fennel into cubes. In leeks, cut off the green part and the root. Add vegetables and broccoli to the skillet. Put bay leaf and thyme there. Fill with 1 liter of water. Cook until the vegetables are soft. Remove the vegetables, but save the broth.
Disassemble the dorado into fillets and boil in the resulting vegetable broth.
Place the vegetables on a plate. Cut leeks into 4 pieces. Serve the fish with aioli sauce.

Trout with new potatoes, asparagus, and pancetta

Ingredients
Trout – 1 pc.
Pancetta or bacon – 100 g
New potatoes – 150 g
Asparagus – 2 pcs.
Butter – 50 g
Garlic – 1 clove
Olive oil for frying
Thyme
Cooking instructions
Peel a trout and cut it into fillets. Peel new potatoes and asparagus.
Add olive oil to the pan. Fry the potatoes (cut large in half). When a golden crust appears, add pancetta or bacon and asparagus cut into 5-7 cm pieces.
In parallel, heat another pan, pour olive oil, add thyme and crushed garlic clove. After a minute, discard the garlic and thyme.
Salt the trout fillets and place them on the pan on the side where the skin is. When a brown crust forms, turn the fish over and add a slice of butter.
Remove the fish from the pan on a paper towel.
Place the potatoes, asparagus, and pancetta on a plate. Put the fish on top.

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