Dorade

The Gilt-Head (Sea) Bream, better known as Daurade, Dorade (Royale) or Orata is a popular fish in France, Greece, Italy, Spain and many other Mediterranean countries. Delicious when stuffed with herbs such as thyme, rosemary or marjoram, grilled and served with a slice of lemon. The firm, juicy meat is aromatic and a culinary treat.
Serving a whole fish can be a bit uncomfortable. You must remove the head, dissect the fish and look carefully for hidden bones. Serving a fillet makes enjoying fish much easier. The downside is that a fillet is less tasty and perhaps a touch dry. When you buy a fillet, make sure it’s fresh and enjoy it the same day.
We combine the Dorade with typical Mediterranean ingredients. A combination that is both light and tasty.

Wine Pairing

The dish is full of flavours, so we would suggest a glass of Spanish Verdejo or Italian Custoza. In general you’re looking for a full, fragrant dry white wine with a fruity aroma and a round, long, full and dry taste.

What You Need

  • 200 grams of Dorade Fillet
  • 2 ripe Tomatoes
  • 1 Garlic Clove
  • Capers (in brine)
  • Basil
  • Black Pepper
  • Olive Oil

What You Do

Remove the pits from the tomato and dice. Chop the garlic. Coarsely slice the capers. Add olive oil to the pan, heat the garlic for a few seconds, add tomatoes. Leave for a few minutes, add the capers. Taste and adjust. One minute before serving add half of the basil. Add black pepper.
In parallel fry the dorade until golden. Serve on a hot plate and add the remaining basil.
PS When you use salted capers, wash these thoroughly to remove the salt. You need lemon juice to get the right acidity.

Dorade ©cadwu
Dorade ©cadwu

Artichoke Pie

A few days after we published our recipe for Tourte de Blette a friend told us about the great taste of artichoke pie and how popular this dish is in Italy, especially in Liguria. Since we love artichokes, we dived into our cooking library, looking for recipes.
Interestingly most recipes refer to canned or marinated artichokes. But wouldn’t it be much better to use fresh, young artichokes? Other ingredients are cheese (Prescinsêua, or a combination of Parmesan or Pecorino and Ricotta, perhaps some Crème fraîche or even Feta), herbs (parsley, thyme or oregano) and eggs.
We like the combination of artichoke and thyme (as we did in our salad), but we could imagine oregano to be a good choice as well.
We remained close to Tourte de Blette and prepared a rustic, open pie, but feel free to create one with pastry on top.

Wine Pairing

It’s not straightforward to pair artichokes with wine. According to various researchers this is due to cynarin, a chemical especially found in the leaves of the artichoke. When the wine and the cynarin meet in your mouth, the natural sweetness of the wine is amplified, making it taste too sweet. So you have to pair freshly cooked or steamed artichokes with a bone-dry, crisp, unoaked white wine with clear, present acidity. For instance Sauvignon Blanc, Grüner Veltliner or Albariño.
We enjoyed our Artichoke Pie with a glass of Château Pajzos Tokaj “T” Furmint, a dry, bright, fresh wine with zesty, nutty and mineral flavours made from the Hungarian Furmint grape. A unique wine and perfect in combination with the artichokes.
Cynarin and wine are not a match made in heaven but the good news is that cynarin seems to protect your liver and even helps it regenerate.

What You Need

  • For the Dough
    • 100 gram of Flour
    • 50 gram of Water
    • 10 gram of Olive Oil
    • 1 gram of Salt
  • For the Mixture
    • 4-6 young Artichokes
    • One Shallot
    • Olive Oil
    • 30 grams of Rice
    • 2 Eggs
    • Fresh Thyme
    • 20 gram Freshly Grated Parmesan Cheese
    • Black Pepper

What You Do

Cook the rice and leave to rest.  Combine flour, salt, water and olive oil. Make the dough, kneed for a minute or so and store in the refrigerator for at least 30 minutes.
Clean the artichokes, steam for 30-45 minutes depending on the size and let cool. Chop the shallot. Warm a heavy skillet, add olive oil and gently fry the shallot. Transfer to a plate and let cool. Using a spoon remove the ‘meat’ from the leaves (bracts) of the artichokes. Chop the hearts in four. You may need to remove the centre choke (the hairs). Strip a generous amount of thyme.
Whisk two eggs and combine with the artichokes, the shallot, the rice, the thyme and the freshly grated Parmesan cheese. Add some black pepper.
Roll out the dough with a rolling pin on a lightly floured surface. Coat a 15 cm or 6 inch round baking form with oil (or use a sheet of baking paper). Place the dough in the baking form and add the filling. Transfer to the oven for 40-50 minutes on 180˚-200˚ Celsius or 355˚-390˚ Fahrenheit. Immediately after having removed the pie from the oven, brush the outside with olive oil. This will intensify the colour of the pastry. Let cool and enjoy luke warm.