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Bacalao con beurre blanc, reducción de vino tinto y verduras de primavera

Bacalao con beurre blanc, reducción de vino tinto y verduras de primavera
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Información nutricional

Por porción de 390 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 520 kcal
26% DV
Grasa total 28.0g
43% DV
Carbohidratos totales 24.0g
8% DV
Proteína 38.0g
76% DV

Acerca de

Un plato de bacalao emplatado al estilo Michelin, servido con coliflor, beurre blanc, reducción de vino tinto, zanahorias de primavera con mantequilla y estragón.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Biotina (B7)4.0mcg13%
Colina110.0mg20%
Folato (B9)70.0mcg18%
Niacina (B3)8.5mg53%
Ácido pantoténico (B5)1.7mg34%
Riboflavina (B2)0.2mg17%
Tiamina (B1)0.1mg13%
Vitamina A620.0mcg69%
Vitamina B122.2mcg92%
Vitamina B60.5mg26%
Vitamina C28.0mg31%
Vitamina D2.5mcg13%
Vitamina E2.8mg19%
Vitamina K22.0mcg18%

Minerales

NutrienteCantidad% VDSemivida
Calcio80.0mg8%
Cromo4.0mcg11%
Cobre0.1mcg0%
Yodo55.0mcg37%
Hierro1.8mg10%
Magnesio45.0mg11%
Manganeso0.3mg11%
Molibdeno12.0mcg27%
Fósforo320.0mg46%
Potasio720.0mg15%
Selenio38.0mcg69%
Sodio520.0mg23%
Zinc1.2mg11%

Bacalao con beurre blanc, reducción de vino tinto y verduras de primavera

Un clásico plato de pescado emplatado con tierno bacalao servido con una cremosa beurre blanc y una reducción de vino tinto, acompañado de coliflor y zanahorias de primavera. La composición es elegante y de inspiración francesa, con un rico equilibrio de salsas frente al suave pescado blanco.

Ingredients


  • Bacalao: 170 g

  • Coliflor: 90 g

  • Beurre blanc: 45 g

  • Reducción de vino tinto: 20 g

  • Zanahorias de primavera: 55 g

  • Mantequilla: 10 g


    • Instructions


  • 1. Sazona ligeramente el bacalao y cocínalo suavemente hasta que esté apenas opaco y se desmenuce en lascas.

  • 2. Cocina la coliflor al vapor o escáldala hasta que esté tierna, luego caliéntala con un poco de la mantequilla.

  • 3. Cocina las zanahorias de primavera hasta que estén tiernas pero firmes, luego glásalas ligeramente con la mantequilla restante.

  • 4. Emplata la coliflor y las zanahorias como base vegetal.

  • 5. Coloca el bacalao encima o junto a las verduras.

  • 6. Vierte la beurre blanc sobre el bacalao y termina con la reducción de vino tinto alrededor del plato.


    • Prep time and cook time


  • Tiempo de preparación: 10 minutos

  • Tiempo de cocción: 12 minutos


    • Helpful tips


  • Mantén el bacalao jugoso cocinándolo suavemente a fuego moderado.

  • Calienta las salsas antes de servir para que se mantengan brillantes.

  • No cocines demasiado las verduras; deben conservar algo de textura y color.
    • Sin glutenEquilibrada
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