Ingredients to make Dorada a la cream with clam sauce:
- 1 gold of 2 kg. about
- salted
- 1/2 kg. of clams
- 50 gr. of butter
- 2 spoons of flour
- 1/2 liter of fish brother
- 150 ml. dry white wine
How to make Dorada with cream with clam sauce:
- Salt the sea bream and place in the sea bass with the fish brother, steam for 15 minutes and reserve.
- Put 300 ml. of broth in a saucepan add the white wine and reduce over high heat until obtaining approximately 1/4 liter.
- Open the steamed clams, strain the juice they release and add the reduced broth.
- Brown the flour in the butter, add the broth and cook over low heat for 15 minutes (the sauce should not be too thick).
- Remove the clams from the shells and add to the sauce.
- Pour over the sea bream presented in plates without skin.
