Marinated peppers salads with tepid fried dorade

Marinated peppers salads with tepid fried dorade
★★★   37 votes

Dress and raise the daurades in net, cut them three parts then of it. Peel the onions and core the bell peppers. Peel and thin out the bulbs of dill, cut everything in big Julian. Cooking: In a chain, make to heat a spoon to soup of olive oil and to cook to soft fires the onions, the dills. After some minutes add the bell peppers, season salt and pepper then.

Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry then. Put to cook to olive oil the nets of daurade, in an anti-adhesive frying pan, and season. Prepare a vinaigrette with the rest of vinegar and oil. Schooling: On the plates, spread a bed of mesclun, season vinaigrette, arrange the nets of daurade and surmount the set of the Julian of bell pepper.


30 min

30 min

Recommended Wine



  • 17 ½ oz. duck foie gras

  • 1 ½ oz. flour

  • 4 medium potatoes

  • 4 cups Banyuls wine

  • salt, pepper

  • 4 cups peanut oil

  • 7 oz. corn salad

  • 1 ¾ oz. walnut oil vinaigrette

  • 4 pears

  • 3/4 oz. butter

  • 1 vanilla stick

  • 3 onions

  • 1 ¾ oz. butter

  • 1 ¼ cups sugar

  • For balsamic vinaigrette with walnuts:

  • 2 cups colza oil

  • 1 ½ cups walnut oil

  • 5 cups Sherry vinegar

  • 5 cups wine vinegar

  • 1 oz. mustard

  • 1 oz. salt, pepper

  • ¾ cup boiling water

Preparation Instructions


1Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first dice them.


Melt butter in a pan and add brown over low heat. Add the balsamic vinegar. 2Reduce, season, and reserve.


To prepare the crystallized pears, first peal and coarsely chop the fruit. Sweat them in butter. Add vanilla, sweeten slightly, and reserve.


3Slice the foie gras. Peel and grate the potatoes. Roll these potato pieces around the pieces of foie gras.


Fry in very hot oil. Season the leaves of corn salad. INCOMPLETE DIRECTIONS.

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