The perfect Mediterranean combination
A classic Mediterranean dish with crispy fried sea bream, tender fennel and fresh oranges – a harmonious balance of sweetness, acidity and spicy herbs.
Ideal wine accompaniment: Vermentino di Gallura DOCG (Sardinia, Italy)
The Vermentino di Gallura convinces with its mineral saltiness and lively citrus flavours, which perfectly underline the fennel and orange vegetables. Its moderate acidity cuts through the fat content of the sea bream, while floral accents (white peach, almond blossom) emphasise the herbal aromas of the dish. The slight bitter note in the finish harmonises with the fennel bitterness and rounds off the pairing.
5 more wine recommendations:
Pouilly-Fumé AOC (Loire, France) With its grassy freshness and gooseberry flavour, this smoky, mineral Sauvignon Blanc goes well with fennel. The typical “fumé” smokiness complements the roasted flavours of the gilthead.
Assyrtiko PDO Santorini (Greece) Volcanic minerality and salty explosiveness reflect the character of the fish. The crisp acidity balances the orange acidity, while honeydew melon notes pick up on the sweetness of the vegetables.
Fiano di Avellino DOCG (Campania, Italy) Complex with flavours of roasted hazelnuts, honey and dried herbs – ideal for seasoning the dish. The creamy texture binds to the fish fat.
Albariño Rías Baixas DO (Galicia, Spain) Peach and passion fruit flavours and a salty undertone make this wine the ideal partner for seafood dishes. The crisp acidity cuts through the roasted flavours of the sea bream, while the floral nuances elegantly accompany the fennel and orange vegetables.
Grüner Veltliner DAC (Lower Austria, Austria) Peppery spiciness and citrus-fresh acidity contrast with the sweetness of the oranges. The typical apple-pear note harmonises with the fennel, while the light bitter nut in the finish rounds off the dish.
The recipe:
Gebratene Dorade mit Fenchel-Orangen-Gemüse
Kochutensilien
- 1 Große Pfanne (gusseisern oder beschichtet)
- 1 Scharfes Messer
- 1 Schneidbrett
- 1 Zitruspresse (optional)
Zutaten
Für die Dorade:
- 2 ganze Doraden à ca. 400 g, ausgenommen und geschuppt
- 2 EL Olivenöl
- Salz Pfeffer
- 1 TL Thymian frisch oder getrocknet
- 50 ml trockener Weißwein
Für das Fenchel-Orangen-Gemüse:
- 1 Fenchelknolle in dünne Scheiben geschnitten
- 1 Orange filetiert, Saft ausgepresst
- 1 Schalotte fein gewürfelt
- 1 EL Butter
- 1 TL Honig
- 1 TL Fenchelsamen
Zubereitung
Dorade vorbereiten:
- Fisch innen und außen mit Salz, Pfeffer und Thymian einreiben.
- Öl in der Pfanne erhitzen, Doraden von jeder Seite 4–5 Minuten goldbraun braten.
- Mit Weißwein ablöschen und weitere 2 Minuten köcheln lassen.
Fenchel-Orangen-Gemüse:
- Butter in separater Pfanne schmelzen, Schalotte und Fenchelsamen glasig dünsten.
- Fenchelscheiben zugeben, 5 Minuten anbraten. Mit Orangensaft und Honig ablöschen.
- Orangenfilets unterheben und mit Salz abschmecken.
Empfohlene Beilagen:
- Knuspriges Ciabatta mit Olivenöl
- Blattsalat mit Granatapfelkernen
- Safranrisotto
