{"id":1477,"date":"2017-04-17T18:11:06","date_gmt":"2017-04-17T18:11:06","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1477"},"modified":"2022-03-02T10:10:49","modified_gmt":"2022-03-02T10:10:49","slug":"huevas-de-merluza-con-cebolleta-tierna-y-boliches","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/huevas-de-merluza-con-cebolleta-tierna-y-boliches\/","title":{"rendered":"HUEVAS DE MERLUZA CON CEBOLLETA TIERNA Y BOLICHES"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb z_index=\u00bb\u00bb background_color=\u00bb#964c2d\u00bb][vc_column width=\u00bb1\/2″][vc_single_image image=\u00bb3745″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text css=\u00bb.vc_custom_1637172572650{padding-top: 50px !important;}\u00bb]<\/p>\n

HUEVAS DE MERLUZA CON CEBOLLETA TIERNA Y BOLICHES<\/span><\/h1>\n

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Las huevas de merluza son un producto muy utilizado en nuestra gastronom\u00eda, y que ofrece muchas posibilidades en la cocina<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbnormal\u00bb up=\u00bb30″ down=\u00bb30″ color=\u00bb#ffffff\u00bb]<\/i><\/span><\/a><\/span><\/i><\/span><\/a><\/span><\/i><\/span><\/a><\/span>[\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb background_color=\u00bb#f7f7f7″][vc_column width=\u00bb2\/3″][vc_column_text css=\u00bb.vc_custom_1640079706463{padding-top: 50px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Receta de huevas de merluza<\/h2>\n

El gran cocinero Pedro Martino nos presenta su receta de huevas de merluza con cebolleta y boliches.<\/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#964c2d\u00bb css=\u00bb.vc_custom_1640170226426{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1640079605418{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

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

10 huevas de merluza<\/span>
\n3 cebolletas tiernas<\/span>
\n12 boliches<\/span>
\n8 tomates pera<\/span>
\n10 nueces fritas saladas<\/span>
\n1 manojo de cebollino fresco<\/span>
\nAceite de oliva virgen extra La Boella Premium<\/strong><\/span>
\nVinagre de sidra<\/span>
\nVino blanco<\/span>
\nAjos morados<\/span>
\nSal de escamas<\/span>
\nAlbahaca<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640169540987{padding-top: 30px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

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

 <\/p>\n

Para las huevas de merluza<\/h4>\n
\n
\n

Cocer las huevas en agua y sal durante 20 min. a 65 \u00b0C, escurrirlas y dejarlas enfriar en el frigor\u00edfico. Una vez fr\u00edas, pelarlas con un cuchillo con mucho cuidado para que no se rompan.<\/p>\n

Para el tomate confitado<\/h4>\n
    \n
  1. Pelar, despepitar y cortar en dados los tomates pera. Extenderlos despu\u00e9s en un Silpal<\/em> y espolvorearlos con sal, az\u00facar y un chorlito de aceite de oliva virgen.<\/li>\n
  2. Introducirlos en el horno a 80 \u00b0C hasta que los tomates est\u00e9n semisecos para as\u00ed potenciar su sabor. Luego, cortarlos en\u00a0brunoise<\/em> y reservarlos empap\u00e1ndolos de aceite de oliva virgen.<\/li>\n
  3. Asar las cebolletas tiernas en\u00a0papillote<\/em> con un poco de aceite de oliva a 180 \u00baC.<\/li>\n
  4. Fre\u00edr las nueces en aceite de girasol, sazonarlas y reservarlas.<\/li>\n
  5. Elaborar una emulsi\u00f3n de vino blanco y vinagre poniendo en un poco de aceite unos dientes de ajo pelados y machacados, echar el vino y el vinagre y reducir hasta que se evapore el alcohol, a\u00f1adir aceite de oliva virgen a chorro, y varillar en\u00e9rgicamente.<\/li>\n<\/ol>\n

    Presentaci\u00f3n<\/h4>\n

    Calentar las huevas en un poco de emulsi\u00f3n, con la cebolleta en rulos (deshoj\u00e1ndola). Montar sobre un plato negro las huevas y la cebolleta, a\u00f1adir unos tacos de ajos confitados de la emulsi\u00f3n y salpicar el conjunto del plato con sal de escamas, vinagre de sidra, nueces, tomate, cebollino picado, albahaca y boliches.<\/p>\n

    Autor:\u00a0Pedro Martino
    \n<\/strong>Restaurante:\u00a0L\u00b4Alezna (Asturias)<\/strong>
    \nFUENTE:\u00a0Los aceites de oliva en la gastronom\u00eda del S.XXI. Editorial Everest, Le\u00f3n (www.everest.es<\/a>)<\/strong><\/em><\/p>\n<\/div>\n<\/div>\n

    \n

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

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