Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. They're nice and they look wonderful. Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria is something that I have loved my entire life.

Many things affect the quality of taste from Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria estimated approx 25 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria using 12 ingredients and 4 steps. Here is how you cook that.

#AlfombraRojaCookpad #delantaldorado Después de unos días con una gripe intestinal importante, ayer por fin hice comida sólida y sabrosa 😀. Opté por hacer pescado al vapor, esta vez con distintos condimentos para darle un toque de sabor oriental. Añadí shitake en polvo al pescado. Las setas shitake fortalecen el sistema inmunitario y en polvo dan un sabor buenísimo a guisos, salsas y en este caso a un simple filete de merluza. Si no tienes vaporera de bambú se podrían hacer los filetes de pescado en papillote. En este caso recomendaría mezclar el shitake con un poco de yogur griego y pintar el pescado con esta mezcla.

Ingredients and spices that need to be Prepare to make Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria:

1. 1 boniato grande
2. 3 zanahorias
3. 1 lima
4. 1 trozo jengibre
5. 2 estrellas de anis
6. 1 cdta semillas de cilantro
7. 2 filetes merluza
8. 1/2 col lombarda
9. 1 cda creme fraich (o yogur griego)
10. 1 chorrito aceite
11. al gusto sal y pimienta
12. cilantro desecado (u otra hierba)

Steps to make to make Merluza al shitake con lombarda al vapor y puré de boniato y zanahoria

1. Pelar, cortar y hervir el boniato y las zanahorias en agua con una pizca de sal durante 20 minutos o hasta que estén blandos. Calentar agua en otra olla con los condimentos. Preparar el pescado en la vaporera con el shitake en polvo, una pizca de sal y un chorrito de aceite. Cuando el agua está hirviendo, colocar el pescado encima de la olla y tapar durante 5 minutos a fuego máximo.
2. En la segunda capa de la vaporera colocar la lombarda. Cuando el pescado lleva 5 minutos al vapor, agregar la segunda capa y tapar de nuevo. Dejar a fuego máximo 10 minutos. Cuando la zanahoria y boniato están cocidos, escurrir y echarlos en un bol con la creme fraiche, sal, pimienta y cilantro.
3. Pisar con un tenedor. Se puede servir en plan bonito dentro de un aro (como hacía tiempo que no comía mas que sopa o tostada, ayer me dio por hacerlo así 😉
4. Sacar también el pescado y el col, echar un poco de aceite y sal por encima del col y ¡Listo!

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