{"id":9722,"date":"2025-02-07T18:35:57","date_gmt":"2025-02-07T17:35:57","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9722"},"modified":"2025-02-11T06:41:50","modified_gmt":"2025-02-11T05:41:50","slug":"domenica-arrosto-di-sella-di-pesce-di-scoglio","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/domenica-arrosto-di-sella-di-pesce-di-scoglio\/","title":{"rendered":"\"Sella di pesce rosso \"arrosto della domenica"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" width=\"100%\" max_width=\"2560px\" module_alignment=\"center\" custom_margin=\"||||false|false\" custom_padding=\"||||false|false\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"RGBA(0,0,0,0)\" width=\"100%\" max_width=\"2560px\" custom_margin=\"-133px||-101px||false|false\" custom_padding=\"0px||46px||false|false\" border_radii=\"on|10px|10px|10px|10px|10px\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<h4>\"Sella di pesce rosso \"arrosto della domenica<\/h4>\n<h5>Lo chef Andre Urosevic<br \/><a href=\"https:\/\/www.instagram.com\/andrejcooksfish\/\" 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;\">From Chef:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\"Ecco la ricetta della sella di pesce di re per uno spettacolare arrosto domenicale! Un ottimo pasto per tutta la famiglia che non mancher\u00e0 di stupire. La coda di rospo, o hiramasa, \u00e8 uno dei miei pesci preferiti in assoluto, sia che si tratti di grigliate, fritture o sushi\/sashimi\".<\/span><\/p>\n<h5><a href=\"https:\/\/www.instagram.com\/mrniland\/\" target=\"_blank\" rel=\"noopener\">Ricetta originale dello chef Josh Niland,<br \/><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<h5><span style=\"font-weight: 400;\"><\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">Dosi per ~ 4<\/span><\/h5>\n<p><span style=\"font-weight: 400;\"><\/span><\/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>Ingredienti <\/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>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 x 2,5-3 kg di ricciola hiramasa intera<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5 scalogni tritati<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 spicchi d'aglio<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">200 ml di vino bianco<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml di aceto di vino bianco<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">6 rametti di timo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 ml di salsa di soia scura<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 ml di brodo di pesce<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.24.3\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>Preparazione:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> Applicare il metodo sukibiki per decalcificare il pesce. Sfilettare \/ macellare il pesce come indicato <\/span><a href=\"https:\/\/www.instagram.com\/p\/DFDVtJFIsAK\/\"><span style=\"font-weight: 400;\">in questa bobina<\/span><\/a><span style=\"font-weight: 400;\"> e tagliare la testa e le lische. Conservare la pancia e i ritagli del filetto per il sushi o il sashimi.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Arrosto della domenica: rosolare la sella a fuoco medio-alto per circa 3 minuti su ogni lato. Versare il grasso e infornare il pesce a 100\u00b0C per circa 30-35 minuti, o fino a quando la temperatura interna raggiunge i 45\u00b0C. Togliere il pesce dal forno e lasciarlo riposare per 8-10 minuti.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> jus di pesce: arrostire le lische in una padella finch\u00e9 non si colorano bene. Passare al setaccio il grasso e rimetterlo in padella con gli scalogni e l'aglio. Rosolare delicatamente, deglassare con il vino e l'aceto e ridurre a una glassa. Aggiungere la salsa di soia, il brodo di pesce e il timo e cuocere a fuoco lento per circa 20-30 minuti. Passare al setaccio fine e ridurre delicatamente fino a raggiungere la consistenza desiderata.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Verdure glassate: sbollentare e conservare le verdure di stagione preferite. Mentre l'arrosto riposa, aggiungetele in una padella con un po' d'acqua o di brodo e un po' di burro. Ridurre fino a glassare, servire con il pesce arrosto e il jus. Buon appetito!\u00a0<\/span><\/li>\n<\/ol>\n<ul>\n<li style=\"list-style-type: none;\">\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>\"Sella di pesce di scoglio\" dello chef Andre Urosevic Dallo chef: \"Ecco la ricetta della sella di pesce di scoglio per uno spettacolare arrosto domenicale! Un ottimo pasto per tutta la famiglia che non mancher\u00e0 di stupire. La coda di rospo, o hiramasa, \u00e8 uno dei miei pesci preferiti in assoluto, sia che si tratti di grigliate, fritture o sushi\/sashimi\". Ricetta originale dello chef Josh Niland, [...]<\/p>","protected":false},"author":1,"featured_media":9785,"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-9722","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>\u201cSunday Roast\u201d Kingfish Saddle - 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\/it\/ricette\/domenica-arrosto-di-sella-di-pesce-di-scoglio\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cSunday Roast\u201d Kingfish Saddle - 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