Dorado with Celery Cream Sauce

Flyhooker Sportfishing Recipe of the Week


Dorado on a Celery Cream Base


We found the basics of this recipe in the book “Italian Cuisine” by Sarah Fragosa and it sounded so good we had to try it.

Like most recipes I cook, it is simple, tasty and just a touch different. I have never had a celery cream before and found it easy to make and very good. The garlic mashed potatoes I made to go with it were good as well. Here is the complete meal for you to look at. My total kitchen time was about 45 minutes (plus doing the dishes afterwards).


Garlic Mashed Taters


Take and peel four medium white Potatoes, dice them up, (the smaller the pieces the faster they cook) place them in a pot, cover with two inches of water above the potatoes and cook them until very tender to the fork (about 10 minutes). Drain, put in four tablespoons of unsalted butter and a splash or two of milk, the sauted garlic and then mash by hand (don’t overdo the mashing or they get starchy).

Peel and lightly mash 9 cloves of garlic, then place in a sauce pan with some butter and saute until very soft. Make sure you cut off the base of the clove before cooking.


Celery Cream


I went to the local store and found leeks, so if I can get them here you should be able to find them as well.

We need ½ cup of diced leeks, 8 stalks of celery (include any leaves) diced up, 1 smashed clove of garlic and 1 ¼ cup of water. Put everything in a pot and boil for about five minutes, until tender. Place the mix (include the water) into a blender, add two tablespoons of olive oil and blend until smooth and creamy.




Take a few fillets of Dorodo (or any white meat fish like Halibut or Cod), sprinkle them with salt and pepper and saute them with butter in a skillet. When they are done (three minutes a side for my fillets) pour in a cup of white wine and baste the fillets with the wine/butter mix for a minute.


Pour some of the cream on the plate, put a fillet on top and some garlic potatoes on the side. Make it pretty with a small piece of celery leaf and a bit of sliced radish on top of the fillet.


Mmmmm Mmmmmm good!

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