Dorado with Poppy Sauce

Rinse and dry the gilthead. Sprinkle inside and out with juice of one lemon and season with salt. Rinse the parsley and stick it in the belly of the fish. In a large saucepan, bring a little salted water to a boil. Carefully lift the gilthead into it and simmer gently over low heat for 12 minutes with the lid closed.

Sweat poppy seeds in half of the butter and extinguish with fish stock. Stew gently for 10 min.

Remove peel from carrots and kohlrabi. Rinse and clean celery.

Cut vegetables into very fine strips. Heat remaining butter and steam vegetables in it for 5 min until soft.

Stir sauce thickener and crème fraîche into poppy seed sauce and season with salt and pepper. Season the vegetables with salt as well.

Arrange gilthead on a platter and garnish with lime slices and parsley. Vegetables and perhaps boiled potatoes around it form. Offer poppy seed sauce separately.

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