{"id":3964,"date":"2021-06-11T10:15:25","date_gmt":"2021-06-11T08:15:25","guid":{"rendered":"https:\/\/www.ventajon.com\/blog\/?p=3964"},"modified":"2023-01-12T12:21:38","modified_gmt":"2023-01-12T10:21:38","slug":"recetas-de-una-millenial-salmon-rebozado-con-eneldo-y-limon","status":"publish","type":"post","link":"https:\/\/www.ventajon.com\/blog\/recetas-de-una-millenial-salmon-rebozado-con-eneldo-y-limon\/","title":{"rendered":"RECETAS DE UNA MILLENIAL: Salm\u00f3n rebozado con eneldo y lim\u00f3n"},"content":{"rendered":"<p align=\"left\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Seguimos con el mes de comida sueca, con un plato con un ingrediente b\u00e1sico para ellos. El salm\u00f3n. Un salm\u00f3n rebozado con eneldo y lim\u00f3n. \u00a1Mmmmm buen\u00edsimo!<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Ingredientes:<\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">4 filetes de salm\u00f3n de 125 gr cada uno (2 paquetes) \u201cLaxfil\u00e9\u201d<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">50 gr de eneldo<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">100 gr de pan rallado<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">1 lim\u00f3n<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">20 gr de semillas de mostaza morenas<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">0,3 litros de caldo de pescado<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">150 gr de mantequilla<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Maicena<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">1 kg de patatas<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">8 unidades de remolachas frescas<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">sal y pimienta<\/span><\/li>\n<\/ul>\n<p align=\"left\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Preparaci\u00f3n:<\/span><\/p>\n<ol>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Picar el eneldo, rallar la corteza del lim\u00f3n y mezclar con el pan rallado. Pasar los trozos de salm\u00f3n (solamente por la parte externa) por la mezcla de eneldo y lim\u00f3n.<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Cocer las remolachas hasta que se ablanden en agua ligeramente salada y reservarlas.<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Poner el caldo a hervir y a\u00f1adir las anchoas picadas y las semillas de mostaza. Dejar cocer hasta que las semillas se hayan ablandado. Espesar seguidamente la salsa con maicena y a\u00f1adir 100 gr de mantequilla sin dejar de remover. Rectificar el punto de sal y pimienta.<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Pelar las remolachas hervidas y cortarlas en forma de gajos. Salpimi\u00e9ntalas y dorarlas en mantequilla. <\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Fre\u00edr lentamente el salm\u00f3n en mantequilla. Empezar con la parte que esta cubierta por el eneldo. Sazonar.<\/span><\/li>\n<li><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Colocar las remolachas en un plato. Poner sobre ellas el pescado. Regar con salsa alrededor y servir acompa\u00f1ado de patatas hervidas.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Seguimos con el mes de comida sueca, con un plato con un ingrediente b\u00e1sico para ellos. El salm\u00f3n. Un salm\u00f3n rebozado con eneldo y lim\u00f3n. \u00a1Mmmmm buen\u00edsimo! Ingredientes: 4 filetes de salm\u00f3n de 125 gr cada uno (2 paquetes) \u201cLaxfil\u00e9\u201d 50 gr de eneldo 100 gr de pan rallado 1 lim\u00f3n 20 gr de semillas [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":3965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[343],"tags":[344,379,621,620,56],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RECETAS DE UNA MILLENIAL: Salm\u00f3n rebozado con eneldo y lim\u00f3n - Ventajon Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ventajon.com\/blog\/recetas-de-una-millenial-salmon-rebozado-con-eneldo-y-limon\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECETAS DE UNA MILLENIAL: Salm\u00f3n rebozado con eneldo y lim\u00f3n - Ventajon Blog\" \/>\n<meta property=\"og:description\" content=\"Seguimos con el mes de comida sueca, con un plato con un ingrediente b\u00e1sico para ellos. 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