Stuffed Gilthead with Risotto Milanese

Rinse the dorades inside and out and rub dry. Carefully remove the bones from the back of the fish from each side to the midline with a sharp kitchen knife. Remove the crust from the toast and cut into fine cubes.

Peel two shallots and two cloves of garlic, finely dice and fry over medium heat in three tablespoons of olive oil until golden brown. Add toast cubes and toast until golden brown as well. Remove the toast mixture from the stove.

Chop 30 grams of black olives, three dried tomatoes, thyme and rosemary and add to the toast mixture with two tablespoons of olive oil con limone and one egg yolk. Knead everything together and season with salt and pepper.

Coat the dorades in the incisions with a tablespoon of olive oil and carefully spoon in the filling. Then wrap the dorades with spagat, season on both sides with salt and pepper and turn them in a little flour on the other side.

Heat five tablespoons of olive oil and sear the dorades on both sides. Add garlic, thyme and rosemary and roast until done (by constantly pouring the herb oil over them). Finally, add 20 grams of butter and glaze the dorades with it. For the risotto, finely dice 70 grams of shallots. Heat 20 grams of butter in a saucepan. Add shallot cubes and sauté over medium heat until translucent.

Add 400 grams of long-grain rice and a teaspoon of saffron threads.

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