{"id":8066,"date":"2024-02-15T16:38:18","date_gmt":"2024-02-15T15:38:18","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=8066"},"modified":"2024-08-05T09:27:43","modified_gmt":"2024-08-05T07:27:43","slug":"lomo-de-rabo-amarillo-holandes-ahumado-con-gelee-de-dashi-hinojo-confitado-y-naranja-sanguina","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/lomo-de-rabo-amarillo-holandes-ahumado-con-gelee-de-dashi-hinojo-confitado-y-naranja-sanguina\/","title":{"rendered":"Lomo de rabo amarillo ahumado con gelatina de Dashi, hinojo confitado y naranja sanguina"},"content":{"rendered":"

[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

Lomo de rabo amarillo ahumado con gelatina de Dashi, hinojo confitado y naranja sanguina<\/h4>\n

Chef \u00a0Nicolas Sintes<\/span>
\n\"\"<\/a>
\n<\/span>
\n<\/span>Nota del chef<\/strong><\/h5>\n

\"Para esta receta, he elegido el lomo inferior y lo he ahumado. Delicada y firme, con una textura mantecosa, la ventresca de rabo amarillo de lomo inferior es rica y grasa. Para equilibrar el sabor y la textura del pescado, la acidez de las naranjas sanguinas y la frescura del hinojo crean un aperitivo ligero.\"<\/span><\/p>\n

Para 1 - 2 personas<\/span><\/p>\n

 [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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

Ingredientes <\/strong><\/p>\n

<\/strong><\/p>\n

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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

Para el pescado:<\/strong><\/p>\n

    \n
  • 1 lomo inferior de rabil<\/span><\/li>\n
  • 200 g \/ \u00be taza de sal<\/span><\/li>\n
  • 100 g \/ \u2154 taza de az\u00facar<\/span><\/li>\n
  • 1 ralladura de naranja sanguina<\/span><\/li>\n<\/ul>\n

    Para el dashi gelee:<\/strong><\/p>\n

      \n
    • 1 cabeza de pescado<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazas de hinojo<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazas de tallo de apio<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazas de cebolla<\/span><\/li>\n
    • 1 guante de ajo<\/span><\/li>\n
    • 500 g \/ \u00bc taza de agua<\/span><\/li>\n
    • 30\u00a0g\/4 tazas de copos de bonito deshidratado<\/span><\/li>\n
    • 2\u00a0g\/1 cucharadita de agar-agar<\/span><\/li>\n<\/ul>\n

      Para el ali\u00f1o:<\/strong><\/p>\n

        \n
      • \n
          \n
        • 1 naranja sanguina<\/span><\/li>\n
        • 1 hinojo<\/span><\/li>\n
        • 40 g \/ 1 ml de aceite de oliva<\/span><\/li>\n
        • 1 manojo de eneldo<\/span><\/li>\n
        • un poco de hinojo marino<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

          [\/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

          Preparaci\u00f3n:<\/strong><\/p>\n

          <\/strong><\/p>\n

          [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.22.2\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 custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n

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

            \n
          • \n

            Para el pescado:<\/b><\/p>\n

            Levante el pescado y guarde la ventresca de at\u00fan para la receta. Reservar, por supuesto, todas las dem\u00e1s partes del pescado para otras recetas. Preparar la mezcla de sal, az\u00facar y ralladura de naranja para cubrir de sal nuestra ventresca de rabo amarillo durante 20 minutos. Una vez marinado el pescado con sal, enju\u00e1guelo bien. A continuaci\u00f3n, ah\u00fame el pescado con una pistola de ahumar durante 10 minutos. C\u00f3rtelo en trozos finos antes de servir.\u00a0<\/span><\/p>\n

            <\/p>\n

            Para el dashi:<\/b><\/p>\n

            Corta la cabeza por la mitad y a\u00f1ade en una sart\u00e9n mediana el agua, el aderezo picado y los copos de bonito.\nCocina a fuego lento durante 20\u00a0minutos.\nPasa la preparaci\u00f3n a un chino, a\u00f1ade el agar-agar y hierve la mezcla durante 2\u00a0minutos.\nColoca una base de caldo en el plato y deja que cuaje la gel\u00e9e en el frigor\u00edfico.\u00a0<\/span><\/p>\n

            <\/p>\n

            Para el ali\u00f1o:<\/b><\/p>\n

            Retira las cortezas de naranja y exprime los trozos para extraer el zumo.\nEmulsi\u00f3nalo con aceite de oliva para hacer una vinagreta.\nCorta el hinojo en cuartos peque\u00f1os, esc\u00e1ldalo primero en agua con sal para que coja color y, a continuaci\u00f3n, ponlo en el marinado de vinagre.\nRetira las hojas de eneldo.\u00a0<\/span><\/p>\n

            <\/p>\n

            Para terminar el plato:<\/b>:\u00a0<\/span><\/p>\n

            Coloca el pescado ahumado sobre la delicada gel\u00e9e de dashi y termina el plato con la guarnici\u00f3n y la vinagreta.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n

            [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

            Delicada y firme, con una textura mantecosa, la ventresca de rabo amarillo de lomo bajo es rica y grasa. Para equilibrar el sabor y la textura del pescado, la acidez de las naranjas sanguinas y la frescura del hinojo crean un aperitivo ligero.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSmoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/lomo-de-rabo-amarillo-holandes-ahumado-con-gelee-de-dashi-hinojo-confitado-y-naranja-sanguina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. 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