Gilthead Bream with Chinese Vegetables

A delicious mushroom dish for any occasion!

add a few drops of lime juice and sauté the leek in it. Add finely chopped garlic, extinguish with white wine. Douse with vegetable soup. Add potatoes and coarsely chopped kitchen herbs, season with white pepper, salt and apple cider vinegar. Clean all the vegetables and cut them decoratively. Heat sesame oil in a frying pan or wok and sauté carrots and leek. Now add celery, followed by parsley, romanesco, pressed garlic, pea pods and bell bell pepper, season with lime juice. Grated ginger and scratched lemongrass stalks to the vegetables form. Deglaze with a tiny bit of soy sauce and a dash of water. Season with pepper, salt, Tabasco, pull a little bit with the lid closed.

Season dorado fillets with salt, pepper and lime juice, roast in butter on both sides.

Trim oyster mushrooms, season with salt, season with pepper and drizzle with a tiny bit of Worcester sauce, roast in a tiny bit of butter.

Cut king prawns back lengthwise, remove the guts and cut in half from the back but do not cut.

Sprinkle with lime juice, roast briefly together with the mushrooms, then season with salt.

Finely blend the base sauce with a hand blender, adding a little water if necessary.

Mix the dorado fillets with the sauce and the roasted vegetables, mushrooms and crayfish tails.

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