Cook’s Galley

DORADO THEODORA  (Dorado with tomatoes and shrimp)

Introduction:  March is usually the month when the Dorado fish are in our part of the Indian Ocean in large numbers.  This is such a delicious eating fish even for those “non fish” eating people.  It’s the chicken of the sea for us.  I have “borrowed” some ideas of this recipe from “The Cordon Bleu Cook Book” written by Dione Lucas in the 1940’s.  It is an old family cook book which I have inherited, thinking that one day, I would get inspired to cook.  The following recipe is very easy and very tasty.

Fish:  Remove the dark blood line on the dorado fillets.  As this fish tends to have a lot of water in its flesh and needs to be “dried”.  Place the fish in between paper toweling and gently press out the excess liquid.  Put the fillets on a well buttered, oven proof dish and pour some white wine on the fish.  Season and dot with pieces of butter.  Cover and poach the fish in a moderate oven for about 20 – 25 minutes or until cooked through.
The good thing about using Dorado fillets is that the flesh is firm and does not flake making this fish so easy to work with.

Sauce:  Melt some butter in a pan and season.  Add a tablespoon of flour to the butter and add some of the juice from the poached fish, making a sauce.  Add milk and bring to the boil.  Add cream and a tablespoon of butter; a little tomato paste mixing well all the ingredients.  Either cover the fish with the sauce or serve separately.

Garnish:  Boil the potatoes, strain and dry.  Rub through a sieve.  Beat in a lump of butter, an egg, 3 tablespoons of grated cheese and add the shrimps.  Season and form into small round or oblong shapes.  Roll the shapes into a small amount of flour and then brush with a beaten egg.  Roll in bread crumbs and fry in deep hot fat until golden brown. Arrange the potato/shrimp shapes on the serving dish with the fish.

DORADO COUJONS