Kitchen Confidential – Baked Dorade fish
Kitchen Confidential is an American television sitcom based on Anthony Bourdain’s memoir about food, drugs and working in the kitchens of top restaurants. It is a single camera comedy.
Jack Bourdain, played by Bradley Cooper, had it all but that all changed after one wild night. Four years later, he only has a great girlfriend and an average job working in her restaurant as an aide in Pizza Chain Kitchen. But, when Pino Lugeria contacts him to become Head Chef of his famous restaurant, Nolita, Jack knows this is an offer he cannot refuse. To further back up the offer, his girlfriend tells him he cannot afford to pass up an opportunity like this.
He then recruits his old friends, Seth Richman (Nicholas Brandon) the pastry chef, Teddy Wong (John Cho), the seafood Chef and Steven (Owain Yeoman) who is his sous-chef. Not everything is perfect, given that the previous wait staff, particularly Mimi (Bonnie Somerville), believe he will run the restaurant into the ground. But Pino, and everyone, will be witnessing if he is capable of steering clear of his old ways.
Anthony Bourdain said Cooking a fish whole can be immensely rewarding:
“Take one fish – a red snapper, striped bass, or dorade – have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb – say, rosemary and thyme – into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate – you know, the stuff you made with your blender and put in your new plastic squeeze bottle? – sprinkle with chiffonaded parsley, garnish with basil… See?”
Why don’t you Bake some Dorade fish for your valentine and make him feel special.
- A fish
- 1 tablespoon olive oil
- 1 bunch parsley
- 1 bunch mint
- White Wine
- Get your fish ready cleaned out and descaled. Otherwise, clean it well.
- Cut a length of aluminum foil, enough to wrap the fish completely.
- Spread olive oil and all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
- Pour one or two glasses of a dry white wine and more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminum foil and seal it up tight.
- Set the fish in an oven preheated so it is hot (235 °C, 450 °F) and reduce the heat immediately to moderate (180 °C, 350 °F). A thick fish such as a dorade should be baked 40 to 50 minutes, but watch it carefully, because an overcooked fish is wasted. To test for doneness, check it with a knife to see if the flesh is loose on the bones. Larger fish may need more time.
Enjoy the delicious baked fish with your valentine. White Wine would go great with this dish.