More Useful Stuff
1 cucumber, seeds removed, thinly sliced
3 tbsp olive oil, divided
2 tbsp freshly squeezed lemon juice, divided
1 tbsp flat-leaf parsley, minced
¾ tsp Maldon sea salt (or other flaky sea salt), divided
1 shallot, minced
½ cup cider vinegar
2 tbsp spicy hot sauce
115g cold unsalted butter, cubed
4 dorado fillets (120g each)
Freshly cracked pepper to taste
4 lemon wedges
Now do this:
1. In a large mixing bowl, toss the cucumber with 1 tbsp olive oil, 1 tbsp lemon juice, the parsley, and ¼ tsp salt. Set aside.
2. In a small saucepan, heat the shallot, vinegar and remaining 1 tbsp lemon juice on medium until reduced to 2 tbsp. Add the hot sauce, lower the heat to a bare simmer and begin whisking in the cold butter; incorporate each cube completely before adding the next one. Season the mixture with a pinch of salt and keep it warm in a water bath (a metal bowl set above a pan of simmering water).
3. Set the oven rack so it’s 15cm from the grill. Heat the grill and brush a sheet pan with 1 tbsp olive oil. Season the fish with the pepper and remaining sea salt; drizzle the remaining 1 tbsp olive oil over the fish. Place the fillets on the pan and grill until they’re just opaque at the centre, 3 to 5 minutes each side.
4. Arrange the cucumber on a platter and place the fish on top. Drizzle with beurre blanc and serve with lemon wedges.