Fish

Dorade

A tier

Dorade (or daurade) is the French kitchen name for gilt-head bream, a word that signals Provençal grill culture and simple Mediterranean plating more than taxonomy. Expect the same firm white flesh and golden brow, presented whole with herbs, tomatoes, and olive oil, or as crisp-skinned fillets with beurre noisette or citrus. The name appears on French, Swiss, and many international menus whenever cooks want Romance flair without Italian “orata.” Cook over coals or in a very hot oven so the skin blisters and the loin stays pearly. Stuff cavities lightly—overpacking steams rather than roasts. Pair with fennel, olives, or a sharp salsa verde; the fish is rich enough to take acid and bitter greens. Check that “dorade” is Sparus aurata and not a loosely labelled porgy of lesser quality.