{"id":3891,"date":"2022-09-15T02:24:50","date_gmt":"2022-09-15T02:24:50","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3891"},"modified":"2022-09-15T02:24:51","modified_gmt":"2022-09-15T02:24:51","slug":"bacalao-confitado-al-bano-maria-con-pure-de-coliflor","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/bacalao-confitado-al-bano-maria-con-pure-de-coliflor\/","title":{"rendered":"Bacalao confitado al ba\u00f1o mar\u00eda con pur\u00e9 de coliflor"},"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-3891","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Bacalao confitado al ba\u00f1o mar\u00eda con pur\u00e9 de coliflor ","url":"https:\/\/vimeo.com\/749710281","descripcion":"El bacalao es un pescado muy presente en el recetario espa\u00f1ol: a la vizca\u00edna, ahumado, \u201cal ajoarriero\u201d, con salsa verde, o el tradicional bacalao \u201cal pil-pil\u201d.\r\nEn esta lecci\u00f3n vamos a prepararlo confitado. Veremos que lo m\u00e1s importante es controlar la temperatura de la grasa en la que confitamos el bacalao, en este caso aceite, que no deber\u00e1 superar los 55\u00ba. Combinaremos el resultado con un delicioso pur\u00e9 de coliflor, un acompa\u00f1amiento ideal para casi cualquier pescado blanco, que contrarrestar\u00e1 a la perfecci\u00f3n con un toque de olivada.","preparacion":"Colocamos una olla al ba\u00f1o mar\u00eda. Llenamos la olla con abundante aceite e introducimos dos ajos para que aromaticen. A continuaci\u00f3n a\u00f1adimos los lomos de bacalao para que se confiten a baja temperatura, a unos 55\u00ba grados aproximadamente. Dejamos que se vayan haciendo lentamente, mientras el bacalao va soltando su gelatina, hasta que alcance la textura adecuada.\r\nPor otra parte, cortamos unos ajetes y los salteamos brevemente, rectificando de sal. A\u00f1adimos agua y bajamos el fuego para que se acaben de hacer a fuego medio.\r\n\r\nHacemos un pur\u00e9 triturando coliflor cocida con aceite de oliva, mantequilla y sal.\r\n\r\nEmplatamos al gusto, a\u00f1adiendo por ejemplo un toque de olivada y unos brotes germinados para contrarrestar sabores.","ingredientes":"600 gr de bacalao desalado\r\n0\u20195 l de aceite de oliva\r\n2 Ajos\r\n3 Ajetes\r\n\u00bd Coliflor\r\nMantequilla\r\nOlivada (pat\u00e9 de aceituna negra)\r\nShiso morado\r\nBrotes de remolacha\r\nSal","utensilios":"Ollas\r\nOlla para ba\u00f1o mar\u00eda\r\nCazos\r\nSart\u00e9n\r\nBrazo el\u00e9ctrico\r\nTenedor\r\nCuchillos\r\nColador","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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