{"id":2642,"date":"2022-09-13T11:25:38","date_gmt":"2022-09-13T11:25:38","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2642"},"modified":"2022-09-17T02:01:01","modified_gmt":"2022-09-17T02:01:01","slug":"merluza-asada-con-cebollitas-nuevas-trigueros-y-fondo-de-ave","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/merluza-asada-con-cebollitas-nuevas-trigueros-y-fondo-de-ave\/","title":{"rendered":"Merluza asada con cebollitas nuevas, trigueros y fondo de ave"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2642","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Merluza asada con cebollitas nuevas, trigueros y fondo de ave","url":"https:\/\/vimeo.com\/750456657","descripcion":"Uno de los pescados blancos que m\u00e1s utilizamos es la merluza.\r\nVamos a hacer una receta con unos lomos de merluza, que combinaremos con vegetales salteados y regaremos con fondo de ave, d\u00e1ndole un leve toque de \u201cmar y monta\u00f1a\u201d.\r\nPrestaremos especial atenci\u00f3n a la temperatura coraz\u00f3n del lomo de merluza, que nunca debe superar los 50\u00ba durante esta preparaci\u00f3n.\r\nE igualmente, te ense\u00f1aremos los trucos para que no se rompa este delicado pescado durante su cocci\u00f3n.\r\n","preparacion":"Cortamos en cuartos o similares las cebolletas.\r\nQuebramos los esp\u00e1rragos con la mano, desechando las partes duras.\r\nMarcamos con cuidado los lomos de merluza en una sart\u00e9n con muy poco aceite y sal. Dando la vuelta cuando est\u00e9 tostada. Retiramos los lomos y a\u00f1adimos mantequilla a la sart\u00e9n aprovechando los restos de merluza. Salteamos las cebolletas y los esp\u00e1rragos en esa misma sart\u00e9n. Salpimentamos, a\u00f1adimos el fondo de ave y tapamos la sart\u00e9n.\r\nBajamos el fuego y colocamos los lomos de merluza, durante unos 5 minutos, sin que la temperatura coraz\u00f3n sobrepase los 50\u00ba.\r\n A la hora de emplatar tendremos cuidado con las piezas de bacalao para evitar que se rompan.\r\nOpcionalmente, podemos reducir con mantequilla la sustancia que han soltado las cebolletas, los trigueros y la merluza.\r\n","ingredientes":"Para 4 personas:\r\n600 gr de lomos de merluza (limpia)\r\n4 Cebolletas\r\n8 Esp\u00e1rragos trigueros\r\n\u00bd litro de Fondo de ave.\r\n40 gr. de mantequilla\r\n\u00bd dl. de aceite \r\n\r\n","utensilios":"Sartenes\r\nCuchillos\r\nOllas\r\nBoles\r\nTenedor\r\nColador\r\nEsp\u00e1tula\r\n","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/83a296c5-sergio-fernandez.jpg","producto":{"ID":2237,"post_author":"3","post_date":"2022-09-13 02:24:03","post_date_gmt":"2022-09-13 02:24:03","post_content":"contenido","post_title":"PESCADOS Y MARISCOS","post_excerpt":"Sum\u00e9rgete en las recetas m\u00e1s frescas de pescados blancos, pescados azules, y de mariscos, tanto moluscos como crust\u00e1ceos.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"pescados-y-mariscos","to_ping":"","pinged":"","post_modified":"2022-09-20 19:47:16","post_modified_gmt":"2022-09-20 19:47:16","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2237","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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