{"id":10658,"date":"2026-08-04T08:54:18","date_gmt":"2026-08-04T06:54:18","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10658"},"modified":"2026-08-04T08:57:57","modified_gmt":"2026-08-04T06:57:57","slug":"hiramasa-unilateral-a-la-brasa-guisantes-del-maresme-ahumados-beurre-blanc-de-yuzu-kosho-huevas-de-trucha-acedera-roja","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/hiramasa-unilateral-a-la-brasa-guisantes-del-maresme-ahumados-beurre-blanc-de-yuzu-kosho-huevas-de-trucha-acedera-roja\/","title":{"rendered":"Hiramasa unilateral a la brasa \/ Guisantes del Maresme ahumados \/ Beurre blanc de yuzu kosho \/ Huevas de trucha \/ Acedera roja"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(0,0,0,0)&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; custom_margin=&#8221;-133px||-101px||false|false&#8221; custom_padding=&#8221;0px||46px||false|false&#8221; border_radii=&#8221;on|10px|10px|10px|10px&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4>Hiramasa unilateral a la brasa \/ Guisantes del Maresme ahumados \/ Beurre blanc de yuzu kosho \/ Huevas de trucha \/ Acedera roja<\/h4>\n<p>Plato pensado para fine dining<\/p>\n<h5>Chef Rafael Bergamo<br \/><a href=\"https:\/\/www.instagram.com\/rafa_kuoco\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">Nota del chef<\/span><\/p>\n<p>He pensado en este plato porque considero que todos sus ingredientes funcionan a la perfecci\u00f3n cuando se cocinan a la brasa, ya que este tipo de cocci\u00f3n aporta una gran intensidad de sabor y una textura excepcional.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Ingredientes <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Lomo alto de Hiramasa, 50\u201360 g<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Guisantes del Maresme, 50 g<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Beurre blanc de yuzu kosho, 30 g<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Huevas de trucha, 20 g<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Brotes, c\/n<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Elaboraci\u00f3n<\/b><\/p>\n<p class=\"p1\"><b>Salpimentar la porci\u00f3n de Hiramasa y cocinarla a la brasa \u00fanicamente por el lado de la piel durante 4\u20135 minutos, dependiendo de la intensidad del fuego.<\/b><\/p>\n<p class=\"p1\"><b>Para el beurre blanc de yuzu kosho<\/b><\/p>\n<p class=\"p1\"><b>Ingredientes<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g de col\u00e1geno de Hiramasa<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g de vino blanco<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g de chalota en brunoise<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g de yuzu kosho<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 tallo de lemongrass<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>200 g de mantequilla fr\u00eda, cortada en cubos<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Elaboraci\u00f3n<\/b><\/p>\n<p class=\"p1\"><b>Colocar el col\u00e1geno de Hiramasa, el vino blanco, la chalota y el lemongrass en un cazo. Cocinar a fuego medio hasta reducir el l\u00edquido a la mitad.<\/b><\/p>\n<p class=\"p1\"><b>Incorporar poco a poco la mantequilla fr\u00eda en cubos, batiendo constantemente hasta obtener una emulsi\u00f3n lisa y brillante.<\/b><\/p>\n<p class=\"p1\"><b>Colar la salsa y reservar hasta el momento del emplatado.<\/b><b><\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Para los guisantes<\/b><\/p>\n<p class=\"p1\"><b>Colocar los guisantes en un colador met\u00e1lico. Salpimentar y pincelar con un poco de aceite de oliva.<\/b><\/p>\n<p class=\"p1\"><b>Cocinarlos a la brasa durante un m\u00e1ximo de 2\u20133 minutos, procurando que queden al dente.<\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Emplatado<\/b><\/p>\n<p class=\"p1\"><b>Una vez que todos los elementos est\u00e9n en su punto de cocci\u00f3n, disponer los guisantes en un lado de un plato hondo.<\/b><\/p>\n<p class=\"p1\"><b>Calentar cuidadosamente el beurre blanc, evitando que se corte, e incorporar las huevas de trucha mezclando suavemente.<\/b><\/p>\n<p class=\"p1\"><b>Servir la salsa junto a los guisantes y colocar el Hiramasa encima, con la piel orientada hacia arriba.<\/b><\/p>\n<p class=\"p1\"><b>Finalizar con los brotes y la acedera roja al gusto.<\/b><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; link_text_color=&#8221;#FFFFA9&#8243; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel A dish designed for fine dining Chef Rafael Bergamo From Chef: &#8220;I created this dish because I believe these ingredients work perfectly when cooked over charcoal. The grilling enhances both the flavour and texture of [&hellip;]<\/p>","protected":false},"author":1,"featured_media":10661,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel - The Kingfish Company<\/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:\/\/thekingfishcompany.com\/es\/recetas\/hiramasa-unilateral-a-la-brasa-guisantes-del-maresme-ahumados-beurre-blanc-de-yuzu-kosho-huevas-de-trucha-acedera-roja\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel - 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