Ingredients to make Dorada with mushroom sauce:
- 1 sea bream of a kg
- oil
- 1/2 glass of dry white wine
- thyme
- 150 grams of mushrooms
- 2 scant glasses of fish brother
- 40 grams of butter
- 40 grams of flour
- 2 tablespoons port
- salted
How to make Dorada with mushroom sauce:
- Clean the gilthead
- Make incisions on the sides of the sea bream.
- Salt inside and add a little fresh or dried thyme.
- Put the sea bream in a greased baking dish, pour a little oil on top, sprinkle with salt and drizzle with the white wine.
- Put it in the oven for 40 minutes at 175ºC, turn it halfway through so that it is done on the other side.
- For the sauce: cook the sliced mushrooms in the butter.
- Season with salt and pepper and let them cook for 20 minutes.
- Remove them from the container and add the flour, stirring so that lumps do not form.
- Sauté for a few minutes and add the fish broth, stir.
- Let the sauce cook until it reduces too little and thickens, stirring constantly.
- When the sauce is thick, add the mushrooms, heat again, but do not come to a boil, flavor with the Port and remove from the heat.
- Serve the bream very hot and the sauce on the side.
