Dorado fillet in champagne sauce
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- medium champignons – 12 pcs.
- small carrots – 2 pcs.
- two dorado weighing approximately 400 g each
- butter – 150 g
- bay leaf – 1 pc.
- salt – to taste
- small onions – 2 pcs.
- dry champagne – 500 ml
- black pepper – 5-6 peas
- Remove the heads, tails, and fins from the fish. Make a cut along the spine and, using a knife, separate the meat from the backbone and rib bones. Remove any remaining bones. Refrigerate the fillets. Place the heads, tails, fins, and bones in a saucepan with 1 liter of water. Bring to a boil and skim off any foam.
- Wash one carrot and one onion, cut them in half, and roast them in a dry, preheated frying pan for 6 minutes. Add them to the broth and simmer for 30 minutes. Ten minutes before the end of the cooking time, add the bay leaf, salt, and peppercorns. Strain the broth through a fine sieve. Set aside 250 ml; use the remaining liquid for other dishes or freeze.
- Peel and chop the remaining carrots and onions. Wash and finely chop the mushrooms. Heat 1 tablespoon of butter in a saucepan and sauté the onions, carrots, and mushrooms until all the liquid has evaporated. Remove from heat.
- Lightly grease a shallow baking dish. Spread the vegetable and mushroom mixture over the fish fillet, season with salt and pepper. Mix the champagne with the reserved fish broth and add to the dish with the fish. Cover with foil and bake in a preheated oven at 210°C (425°F) for 10 minutes. Place the fish on a warmed plate, cover, and let it rest in a warm place.
- Pour the roasting juices into a saucepan, leaving the vegetables and mushrooms in the pan. Place over high heat and cook until the sauce has reduced by 2/3.
- Stirring constantly, add the remaining butter in small pieces. Place the vegetables and mushrooms on the fish platter and pour the prepared sauce over them.
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