Asparagus with dorado fillet and creamy lemon sauce

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Do you want a restaurant gourmet dinner but at home? Then try cooking tender green asparagus with dorado fillet and creamy lemon sauce with chef Robert Priadchenko's recipe.

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  • purple and green asparagus — several stems
  • dorado fillet
  • 80 g butter
  • 200 ml cream 20% fat or more
  • lemon
  • greenery
  • salt
  • pinch of sugar

Cooking method:

  1. Peel the fish, cut off the head, remove the intestines. Cut the fillet in half.
  2. Place the asparagus in boiling salted water for 1 minute, remove and place in a container of ice water.
  3. To make the sauce, heat the lemon juice to a boil, add butter, reduce heat. When the butter is melted, add the cream and stir. Then add a pinch of salt, sugar and herbs and stir again.
  4. Fry the asparagus in olive oil on both sides until golden brown.
  5. Then cook the fish. Heat the frying pan with olive oil to the maximum temperature, turn off the heat and put the thin fillet of Dorado skin side down. Do not turn on the fire, the fish will cook in a cooling pan. After 2 minutes, turn the fillets over and leave for a few more minutes.
  6. Place the asparagus and fish on a plate and top with the sauce.

Bon appetit!