Tuesday, September 9, 2008


One of our favorite dishes at Lulu is the Dorade. The fish is so flavorful, the parsnips are a perfect complement, and served over polenta, we couldn't be happier. We asked Executive Chef Eric Fleischer to share his secret recipe with us:

Fillet of Dorade (about 6 or 7 ounces)
Salsafy (peeled and cut into 2 inch pieces)
2 Large Parsnip (peeled and diced)
¼ Vanilla Bean
½ Small Spanish Onion (diced)
2 Cup Vegetable Stock
Clean, Raw Spinach (about 8 ounces)
Salt and Pepper
3 T Butter
2 T cooking oil.
Fresh lemon

Sauté the onion in 1 T butter till soft.
Add parsnips and cook till semi soft.
Add one cup of vegetable stock and salt to taste and bring to a boil.
Scrape the vanilla bean and reserve the inside. Discard the pod.
Add to simmering mixture.
Puree the mixture.
In a separate pot cook the salsify on a low heat with 1 T butter and the remaining cup of vegetable stock and a pinch of salt until soft.
Wilt the spinach in 1 T butter and season with salt and pepper.
Season the Dorade fillet and pan fry skin side down on medium heat for 4 minutes until crisp. Then place the fish in a preheated 350 degree Fahrenheit oven for 3 minutes.
Finish the fillet with a squeeze of fresh lemon juice.

And Voila!


Alexander Frank said...

The dorade is fantastic, I love the duck too! Also make sure you try the foie gras and asparagus as an appetizer.

bethany said...

This sounds absolutely extraordinary! I would love to make it at home, but why stay home when I can go to the best restaurant in all of NYC! LULU that is!