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[title] => Cola de bacalao skrei con costra de pistachos y chips de boniato
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- 1 cola de bacalao skrei limpia de espinas
- 1 boniato
- Sal
- Aceite de oliva virgen extra
- Para la costra de pistachos:
- 2 cucharadas de aceite de oliva virgen extra
- 1/2 cucharadita de sal
- 1/2 cucharadita de pimienta molida
- 1 cucharada de mostaza antigua
- 1 cucharada de miel
- 1/2 taza de pistachos pelados y picados
- 1/2 taza de pan rallado grueso (panko)
- El zumo de medio limón
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- Encender el horno a 200º.
- Pelar el boniato y cortarlo en rodajas finas.
- Colocarlas sobre una fuente de horno cubriendo el fondo, añadir sal y un poco de aceite de oliva y hornear 10 minutos.
- Mientras mezclar bien en un bol todos los ingredientes de la costra.
- Sacar la fuente con los boniatos del horno, colocar encima la cola de bacalao con la piel hacia abajo y cubrir con la costra.
- Hornear unos 15 minutos.
- Servir caliente.
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