Ingredients:
🐟 Dorado fish: 1 whole
🥛 Cream (33%): 100ml
🍋 Zest of 1 lime
🍋 Juice of 1/2 lime
🌿 Ground cumin: 1/2 tsp
🍅 Kumato tomatoes (or firm tomatoes): 2-4
🌱 Celery stalk: 1
🍄 Truffle oil: 1 tbsp
🫒 Olive oil
🌿 Oregano: 1/2 tsp
🧂 Salt, pepper

Preparation:
1. Tomato Tartare: Start by deseeding the Kumato tomatoes and chopping them finely. Dice the celery stalk into small pieces. Combine the tomatoes and celery in a bowl, seasoning with truffle oil, oregano, salt, and pepper. Mix well and set aside.
2. Preparing the Dorado: Clean the fish and fillet it. On the skin side of the fillet, make a few shallow cuts to prevent curling during cooking. Heat olive oil in a pan and sear the fillets skin-side down until crispy. Flip and cook briefly on the other side.
3. Creamy Lime Sauce: In a mixing bowl, whip the cream until soft peaks form. Gently fold in the lime zest, lime juice, ground cumin, and a pinch of salt. Mix until smooth and well-combined.
4. Plating: Arrange the tomato tartare as a base on the plate. Place the crispy-skinned Dorado fillet on top. Generously spoon the creamy lime sauce over the fish. The blend of the tart tomato tartare, crispy fish skin, and the rich, zesty cream sauce is absolutely divine.

Enjoy yo