{"id":1224,"date":"2017-05-25T11:03:35","date_gmt":"2017-05-25T11:03:35","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1224"},"modified":"2021-12-30T12:12:20","modified_gmt":"2021-12-30T12:12:20","slug":"lubina-con-mayonesa-de-ajo-y-cebolla","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/lubina-con-mayonesa-de-ajo-y-cebolla\/","title":{"rendered":"LUBINA CON MAYONESA DE AJO Y CEBOLLA"},"content":{"rendered":"

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LUBINA CON MAYONESA DE AJO Y CEBOLLA<\/span><\/h1>\n

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La lubina es un pescado blanco de agua salada, rica en prote\u00ednas, vitaminas y minerales. Su sabor es delicado y tiene pocas espinas, por lo que resulta apta para todos los paladares <\/span><\/h2>\n

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Lubina con mayonesa de ajo y cebolla<\/h2>\n

Un delicioso plato lleno de sabores del Chef Pedro Mor\u00e1n.<\/strong>[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb css_animation=\u00bb\u00bb background_color=\u00bb#945341″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1637572740033{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1638979975791{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

Ingredientes<\/span><\/h3>\n

Para la mayonesa:<\/em><\/strong><\/span><\/p>\n

3 dientes de ajo quemados al horno durante 1\/2 h a 200 \u00baC<\/span>
\n300 g de cebolla pochada<\/span>
\n100 g de almendras en polvo<\/span>
\n2 tomates asados<\/span>
\nPerejil picado<\/span>
\n70 g de pur\u00e9 de manzanas o casta\u00f1as<\/span>
\n50 g de aceite de oliva virgen extra Cladium<\/a>
\n<\/strong>2 chalotas o cebolletas pochadas<\/span>
\n10 g de morcilla<\/span>
\nSal y pimienta<\/span><\/p>\n

Para el caldo de guisantes:<\/em><\/strong><\/span><\/p>\n

300 g de guisantes<\/span>
\n1\/2 l de consom\u00e9<\/span>
\n50 g de mantequilla<\/span><\/p>\n

Para la lubina:<\/em><\/strong><\/span><\/p>\n

200 g de lubina limpia<\/span>
\n1 diente de ajo<\/span>
\nSal y pimienta<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640174675040{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Modo de preparaci\u00f3n<\/h3>\n

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Elaboraci\u00f3n<\/strong><\/p>\n

Pochar bien la cebolla, escurrir su aceite y agregar los restantes ingredientes (una vez ya en la\u00a0Thermomix<\/em>). Triturar hasta que quede una especie de pasta. Hacer un caldo con los ingredientes en la\u00a0Thermomix<\/em>. Confitar la lubina en aceite de ajo de 3 a 4 min.<\/p>\n

Presentaci\u00f3n<\/strong><\/p>\n

Una vez preparada la lubina, ponerla en el plato y, a su lado, pintar con un pincel una banda de mayonesa de ajo y cebolla, salseando aparte con el caldo de guisante.<\/p>\n

Autor:\u00a0Pedro Mor\u00e1n
\n<\/strong>Restaurante:\u00a0Casa Gerardo (Asturias)<\/strong>
\nFUENTE:\u00a0Los aceites de oliva en la gastronom\u00eda del S.XXI. Editorial Everest, Le\u00f3n (www.everest.es)<\/strong><\/em><\/p>\n

Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a><\/p>\n

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