{"id":3168,"date":"2022-09-13T12:54:45","date_gmt":"2022-09-13T12:54:45","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3168"},"modified":"2022-09-16T03:12:07","modified_gmt":"2022-09-16T03:12:07","slug":"sashimi-afrancesado-de-pez-mantequilla","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/sashimi-afrancesado-de-pez-mantequilla\/","title":{"rendered":"Sashimi afrancesado de pez mantequilla"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-3168","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Sashimi afrancesado de pez mantequilla","url":"https:\/\/vimeo.com\/750119601","descripcion":"Esta es una tapa muy creativa llamada sashimi afrancesado de pez mantequilla. Con este v\u00eddeo aprender\u00e1s a elaborar un plato inspirado en la cultura japonesa del sashimi y que incorpora ingredientes como la mostaza de Dijon, tan t\u00edpica de Francia.\r\nPara elaborar el plato se ha utilizado pez escolar, un pescado que en nuestro pa\u00eds se conoce tambi\u00e9n como pez mantequilla. Es un pescado de carne blanca y textura firme y grasa. \r\nEsta receta tambi\u00e9n puede elaborarse con otros pescados con alto contenido graso, como el salm\u00f3n o la lubina. Al elaborarse con pescado crudo, hay que recordar congelarlo durante un m\u00ednimo de 18 horas a menos de 36\u00ba bajo cero para evitar problemas como el anisakis.\r\n","preparacion":"Poner una cama de brotes de cilantro germinado en una fuente o pizarra. Cortamos en rodajas no demasiado finas el lomo del pez escolar y las emplatamos sobre la cama de germinados. Salpimentamos el pescado con pimienta blanca y unas escamas de flor de sal, a\u00f1adimos un chorrito de aceite de oliva virgen extra y un poquito de mostaza de Dijon en cada una de las rodajas.\r\nPor \u00faltimo, echaremos por encima un poco de salsa de soja baja en sodio y sin glutamato monos\u00f3dico.\r\n","ingredientes":"Para 4 personas\r\nBrotes de r\u00e1bano\r\nUn lomo de pez escolar\r\nUn par de cucharadas de mostaza de Dijon en grano\r\nSalsa de soja baja en sodio\r\nFlor de sal\r\nUn chorrito de aceite de oliva virgen extra\r\nPimienta blanca\r\n","utensilios":"Tabla de cortar\r\nCuchillos\r\nUna fuente o pizarra para emplatar\r\nUna cucharita \r\n","nombre_del_instructor":"Pepe Gorines","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/f20e4c93-6.jpg","producto":{"ID":2231,"post_author":"3","post_date":"2022-09-14 01:42:30","post_date_gmt":"2022-09-14 01:42:30","post_content":"contenido","post_title":"TAPAS","post_excerpt":"Le damos una vuelta de tuerca a la tapa para que puedas crear un efecto sorpresa con nuevas recetas, de f\u00e1cil preparaci\u00f3n.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"tapas","to_ping":"","pinged":"","post_modified":"2023-08-04 14:25:00","post_modified_gmt":"2023-08-04 14:25:00","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2231","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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