{"id":7615,"date":"2023-02-08T10:09:59","date_gmt":"2023-02-08T09:09:59","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7615"},"modified":"2024-08-05T09:38:51","modified_gmt":"2024-08-05T07:38:51","slug":"tataki-de-rabo-amarillo-holandes","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/tataki-de-rabo-amarillo-holandes\/","title":{"rendered":"Tataki de rabo amarillo"},"content":{"rendered":"<p>[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\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 header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n<h4>Tataki de rabo amarillo<\/h4>\n<h5>Chef Andrea Mattasoglio<br \/><a href=\"https:\/\/www.instagram.com\/andrea_mattasoglio\/\" 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>Este giro creativo de un tataki cl\u00e1sico le har\u00e1 sentirse como un profesional en casa.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\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 para 4 personas:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\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 global_colors_info=\u201d{}\u201d]<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 filete \/ 120 g de rabo amarillo cortado en porciones de 30 g \/ 1 oz<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 apionabo 1<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>2 remolachas<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>2 cucharadas \/ 30 ml de salsa de soja<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>2 \u00bd cucharadas \/ 40 ml de aceite de oliva virgen extra<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 ra\u00edz de jengibre<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 naranja<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>2 limas 2<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 diente de ajo<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>1 taza \/ 20 g de ensalada mixta de temporada<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>sal al gusto<\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p>az\u00facar al gusto<\/p>\n<\/li>\n<\/ul>\n<p><strong>Para el aceite verde:<br \/><\/strong><span style=\"font-weight: 400;\"><br \/><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\u00bd taza \/ 40 g de puerro (s\u00f3lo la parte verde)<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 \u00bd cucharada \/ 5 g de tallos de perejil<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">1 taza \/ 250 ml de aceite de semillas<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">sal al gusto<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\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>Preparaci\u00f3n:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\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 hover_enabled=\u201d0\u2033 custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n<ul>\n<li>Porci\u00f3n de Yellowtail.<\/li>\n<li>Marinar las porciones en aceite de oliva virgen extra, zumo de naranja y jengibre fresco durante al menos una hora. A continuaci\u00f3n, c\u00f3rtelas en rodajas regulares de \u00bc pulgada \/ \u00bd cm de grosor.<\/li>\n<li>Picar finamente la cebolla y extenderla en una bandeja de horno. Cocer a 250 \u00b0F \/ 130 \u00b0C durante unas 2 horas y 30 minutos. A continuaci\u00f3n, triturar la cebolla hasta que quede reducida a polvo.<\/li>\n<li>Hierve las remolachas en agua durante una hora para hacer un caldo.<\/li>\n<li>Escaldar la parte verde del puerro y los tallos de perejil en agua hirviendo con sal. S\u00e9quelos completamente con un pa\u00f1o, luego c\u00fabralos con aceite de semillas y m\u00e9zclelo todo. Espere una hora y, a continuaci\u00f3n, pase el aceite por un colador con un filtro de papel para separar el aceite de los residuos s\u00f3lidos. Deja que el aceite se filtre y espera pacientemente a que se complete el proceso.<\/li>\n<li>Cortar finamente el apionabo con una cortadora circular de verduras, enrollarlo y dorarlo en una sart\u00e9n con aceite de oliva virgen extra, un caldo obtenido de una infusi\u00f3n de remolacha hervida en agua durante una hora, la salsa de soja, una pizca de sal y az\u00facar. Dejar reducir y caramelizar.<\/li>\n<li>Quemar la Yellowtail con un soplete hasta que alcance el nivel de cocci\u00f3n de un tataki tradicional. Componga el plato y a\u00f1ada un poco de lima de dedo fresca y una ensalada mixta de temporada.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Este giro creativo de un tataki cl\u00e1sico le har\u00e1 sentirse como un profesional en casa.<\/p>","protected":false},"author":3,"featured_media":8778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7615","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>Yellowtail Tataki - 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\/tataki-de-rabo-amarillo-holandes\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail Tataki - 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