Grilled dorade with spinach and caper butter
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Adam Price
TV chef & cookbook author
Let Adam Price guide you to a simple and delicious summer dish with grilled dorade, butter-fried spinach and caper butter sauce topped with fresh ramsons oil.
For Adam, grilled dorade takes him to warmer climes - namely the South French summer. See how you can bring the taste and atmosphere directly to your dinner table at home.
Servings
: 2
servings
Ingredients
2
whole dorade in portion size
250
g
spinach
60
g
butter
2
tbsp
capers
One grated clove of garlic
1
lemon
salt and pepper
Ramsons oil
A little parsley
Avoid screen shutting off
Instructions
Step 1/10
Clean the fish and scale it - or ask the fishmonger to do it.
Step 2/10
Add salt and pepper, a little lemon and a pinch of parsley inside the belly.
Step 3/10
Put both fish in the grill basket and close it firmly. Give the fish a bit of oil so it cooks well on the grill.
Step 4/10
Place the fish on the grill and make a quick side dish.
Step 5/10
In a small saucepan melt butter with a couple of spoonfuls of capers and a little pepper.
Step 6/10
In a pan fry the spinach in oil/butter with a little grated garlic. The spinach shrinks down to almost nothing.
Step 7/10
If you want more side dishes, boil potatoes or warm some good sourdough bread.
Step 8/10
The fish is grilled golden and served whole on a large plate.
Step 9/10
Serve the spinach alongside, drizzle the caper butter over and around it.
Step 10/10
Finish with a bit of the good, vibrant green ramsons oil.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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