Ingredients
- 1 large dorade cleaned
- 2 leeks
- 1 lemon sliced
- 7 grams of fresh parsley finely chopped
- a 3mm slice of butter
- 500 grams of potatoes
- ½ teaspoon paprika powder
- salt and pepper
- olive oil for greasing
- Additional Needs:
- cocktail sticks
Preparation
- Pre-cook the potatoes for 8 minutes. Cut 1/3 of a leek into small rings. Cut the remaining leek into rolls of about 8 cm.
- Season the inside of the fish with salt and pepper. Fill the fish with leek rings, a tablespoon of chopped parsley, lemon slices and a slice of butter. If necessary, use cocktail sticks to ensure that the filling remains in the fish.
- Heat the barbecue
- Season the potatoes with salt, pepper and paprika and mix with a tablespoon of olive oil. Season the leek rolls with salt and pepper as well.
- Place the fish on the grid, together with the pre-fried baby potatoes and leek rolls. Put the lid on the barbecue. Turn the fish after 8 minutes, and do the same with the small potatoes and leek rolls. Let the fish cook for another 8 minutes on the other side.
- Check whether the dorade is cooked, you can do this by checking whether you can easily remove the skin.
- TIP: You can also prepare the stuffed dorade in the oven, in that case heat it at 180 degrees for 20 minutes.