{"id":283,"date":"2010-11-10T19:47:00","date_gmt":"2010-11-10T19:47:00","guid":{"rendered":"http:\/\/talasoatlantico.com\/blog\/?p=283"},"modified":"2013-11-21T00:08:16","modified_gmt":"2013-11-21T00:08:16","slug":"receta-mini-ensalada-de-percede-y-almeja-con-espuma-de-cava","status":"publish","type":"post","link":"https:\/\/www.talasoatlantico.com\/blog\/receta-mini-ensalada-de-percede-y-almeja-con-espuma-de-cava\/","title":{"rendered":"Receta Mini-Ensalada de percede y almeja con espuma de cava"},"content":{"rendered":"

\"\"<\/a><\/p>\n

<\/div>\n
\n

RECETA MINI-ENSALADA DE PERCEBE Y ALMEJA CON ESPUMA DE CAVA<\/p>\n

<\/span><\/span><\/b><\/p>\n

(de Javier Fins Seoane – Jefe de Cocina del hotel TALASO ATLANTICO<\/a>)<\/span><\/span><\/b><\/p>\n

INGREDIENTES:<\/p>\n

<\/span><\/span><\/b><\/p>\n<\/p><\/div>\n

<\/span><\/span> <\/span><\/p>\n

\n

5 percebes<\/p>\n

<\/span><\/span><\/span><\/p>\n

5 almejas tipo babosa<\/p>\n

<\/span><\/span><\/span><\/p>\n

Lechugas variadas (M\u00e9zclum)<\/p>\n

<\/span><\/span><\/span><\/p>\n

1 dl. De Cava<\/p>\n

<\/span><\/span><\/span><\/p>\n

Crema de M\u00f3dena<\/p>\n

<\/span><\/span><\/span><\/p>\n

\u00bd hoja Gelatina (colas de pescado)<\/p>\n

<\/span><\/span><\/span><\/p>\n

Cebollino<\/p>\n

<\/span><\/span><\/span><\/p>\n

Aceite de oliva Virgen<\/p>\n

<\/span><\/span><\/span><\/p>\n

Peregil<\/p>\n

<\/span><\/span><\/span><\/p>\n

Sal<\/p>\n

<\/span><\/span><\/span><\/p>\n<\/p><\/div>\n

<\/span><\/span> <\/span><\/p>\n

<\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

ELABORACION:<\/p>\n

<\/span><\/span><\/span><\/b><\/p>\n

Para el percebe y almeja: <\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Cocer ambos durante un minuto a partir del agua hirviendo. Reservar en la nevera.<\/p>\n

<\/span><\/span><\/span><\/p>\n

Para la lechuga: <\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Lavamos las lechugas y mezclamos las diferentes variedades. Reservamos.<\/p>\n

<\/span><\/span><\/span><\/p>\n

Para la espuma de cava:<\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Hervir el cava en un cazo hasta que se evapore el alcohol. Hidratamos la gelatina en agua fr\u00eda y la a\u00f1adimos al cava en caliente. Vertemos la mezcla en un sif\u00f3n y a\u00f1adimos una carga de gas.<\/p>\n

<\/span><\/span><\/span><\/p>\n

Para el aceite de perejil:<\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Triturar en aceite junto con el perejil. Las cantidades depender\u00e1n de grado de color verde que queremos alcanzar. Cuanta m\u00e1s cantidad de perejil mayor color conseguiremos.<\/p>\n

<\/span><\/span><\/span><\/p>\n

Para el cebollino: <\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Cortamos un cebollino a la mitad.<\/p>\n

<\/span><\/span><\/span><\/p>\n

Emplatado: <\/p>\n

<\/span><\/span><\/span><\/i><\/p>\n

Gui\u00e1ndonos por la fotograf\u00eda o en su defecto al gusto del consumidor.<\/span><\/span><\/p>\n

<\/span><\/span><\/p>\n


<\/span><\/span><\/span><\/p>\n

<\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

Restaurante FARO \u2013 Hotel TALASO ATLANTICO<\/p>\n

<\/span><\/span><\/span><\/p>\n

As Mari\u00f1as \u2013 Moug\u00e1s \u2013 36309 \u2013 Oia (Pontevedra)<\/p>\n

<\/span><\/span><\/span><\/p>\n

T- 986.38.50.90<\/p>\n

<\/span><\/span><\/span><\/p>\n

@- talasoatlantico@talasoatlantico.com<\/span><\/span><\/span><\/p>\n


<\/span><\/div>\n
Receta publicada en el libro \u00abLas recetas de nuestros Restaurantes\u00bb por Pepe Cadavedo en Septiembre de 2010<\/span><\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

RECETA MINI-ENSALADA DE PERCEBE Y ALMEJA CON ESPUMA DE CAVA (de Javier Fins Seoane – Jefe de Cocina del hotel TALASO ATLANTICO) INGREDIENTES: 5 percebes 5 almejas tipo babosa Lechugas variadas (M\u00e9zclum) 1 dl. De Cava Crema de M\u00f3dena \u00bd hoja Gelatina (colas de pescado) Cebollino Aceite de oliva Virgen Peregil Sal ELABORACION: Para el […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/posts\/283"}],"collection":[{"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/comments?post=283"}],"version-history":[{"count":1,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/posts\/283\/revisions"}],"predecessor-version":[{"id":1066,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/posts\/283\/revisions\/1066"}],"wp:attachment":[{"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/media?parent=283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/categories?post=283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.talasoatlantico.com\/blog\/wp-json\/wp\/v2\/tags?post=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}