Dorado (Su-Vid Steba SV-1)

Category: Fish dishes
Dorado (Su-Vid Steba SV-1)

Ingredients

Dorado fish 1 carcass
Salt, spices, parsley, olive oil
Leek

Cooking method

  • Today I cooked whole Dorado fish.
  • Dorado (Su-Vid Steba SV-1)
  • The fish must be well cleaned, the giblets removed, and the head also cleaned.
  • Cooking seasoning for fish.
  • Pour olive oil into a bowl. Put salt, dry parsley, and a mixture of hot peppers in the oil.
  • Mix everything well.
  • We take a silicone brush, moisten it in seasoning and coat the fish on the outside and inside the abdomen.
  • Dorado (Su-Vid Steba SV-1)
  • Cut the leek into thin rings.
  • We put the carcass in a vacuum bag and carefully distribute the leeks, it will add flavor to our fish.
  • Packed and put in a sous-vid.
  • Dorado (Su-Vid Steba SV-1)
  • Fill with warm tap water.
  • We set the temperature to 60 grams and the time to 3 hours.
  • And here is the result
  • Fish meat melts in your mouth !!! It turned out sooo tasty !!
  • Dorado (Su-Vid Steba SV-1)
  • Close-up
  • Dorado (Su-Vid Steba SV-1)
  • Dorado (Su-Vid Steba SV-1)
  • Bon Appetit everyone))

Time for preparing:

3 hours

Cooking program:

Su-vid

bird62
Class !!! I'm going to adapt the recipe for a multicooker using a roasting sleeve. Thanks for the dinner idea.
Masinen
I'm glad that it came in handy))
Vaneska
Masinen, can you tell me: I have an ice-cream dover, do I need to defrost it in advance or so to see it?
Masinen
Vaneska, in general, I think thawing is better. It is necessary to clean it. Well, you can defrost it by half and then into the bag. Only time should be set more)
Vaneska
Thank you)) but is it generally not very dry like a fish? can hold it in a salt solution (oh-oh, a lot of knowledge, a lot of sorrow)
Masinen
No, it is not dry at all, but rather juicy and tender)
Vaneska
My fish is ready !! Really tender and juicy, I confirm.
True, I kept it in a salt solution for 1.5 hours (I was afraid to oversalt it) and for 2 hours at 57 degrees. in sous view.
Thanks to everyone who shares with us, and especially to you, Maria. I am very pleased with the suvidnitsa, I look closely at the Shtebochka-multicooker (the manipulation with pressure is a little embarrassing).
By the way, the suvidnitsy fell by a thousand in March, and compact temperature controllers for 200 of theirs appeared in American stores, licked her lips

Masinen
Vaneska, Marina, you are always welcome !!
And about Shtebochka think, she is very cool! And the fact that there is nothing wrong with pressure. Everything is very reliable there !!
Bird titmouse
Masha, what an interesting recipe! : drinks_milk: And if you cook for an hour and a half, won't it be enough?
Masinen
Bird titmouse, you try and unsubscribe for one)
If it is an hour and a half, then I would put it already in heated water.
Bird titmouse
Masinen, well, already put the fish to defrost
Bird titmouse
Masinen, cooked the fish for 1.5 hours, everything worked out! Thanks again for the recipe!
Masinen
I'm glad everything worked out)
kolsasha
Hello!
Maria! I decided to test your recipe on sea bass. YES, forgive me, lovers of dorodo and salmon, I liked the sous vide variant more! After cooking, the dish was corrected by adding fresh herbs and garlic to the juice (from the bag). Moreover, the taste of greens played a decisive role. View - 5 stars, taste 5 stars!
Next in line are cod and halibut.
Thank you!
Masinen
Alexander, well, sea bass is delicious !!

I tried cod and was not impressed))
But try halibut)

By the way, the salmon comes out very tasty !!
kolsasha
Quote: Masinen
By the way, the salmon comes out very tasty !!
As soon as I did not cook salmon ... my opinion is grilling and salting. To my taste, sous is much worse than grilled. Here on the grill, yes, with a lemon, mmm .. not beaten!
Masinen
From the grill yeah, delicious!
I will not argue
zelenyiezh
Quote: kolsasha
I decided to try your recipe on sea bass too
I tried sea bass not so long ago, introduced it to the menu - the guests really like it! I didn't really expect this from a perch. Only fillets I cook for 20 minutes at 58C. Then a quick tinting.
I still prefer dorada on the grill! Mackerel too. Mackerel in general was a discovery for me when, out of hunger, I tried the preparation - half of the fillet fried on the grill, before that I did not consider it a fish. Dorado is easier to fry in a pan - it takes 7-10 minutes, depending on the size of the fish, then it turns out to be not overdried, juicy, tasty!
And so I don't like fish at all) Here is meat! ..
Masinen
Quote: zelenyiezh
Here is the meat !.

You can't even argue here: girl_win:
Meat is meat

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