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24 langostinos salvajes
	
1 guindilla roja
	
Pistachos
	
Huevas de salmón
	
Aceite de oliva virgen extra
	
Sal en escamas


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Pelar los langostinos y retirar la tripa.
	
Cortar longitudinalmente en dos y colocar sobre un papel de horno humedecido formando un círculo.
	
Tapar con otro papel humedecido y golpear con una tabla para que se aplaste.
	
Dejar enfriar en el frigorífico 30 minutos o hasta la hora de servir.
	
Pelar y trocear los pistachos y cortar la guindilla en rodajas.
	
Retirar el papel y colocar sobre un plato con un poco de aceite de oliva en el fondo.
	
Añadir más aceite por encima, los pistachos, la guindilla, las huevas de salmón y la sal en escamas.


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    [title] => Porrusalda de merluza
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2 manojos de puerros
	
2 cebolletas
	
2 patatas medianas
	
1 cola de merluza
	
100ml de txakolí (opcional)
	
Aceite de oliva
	
Perejil


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Sacar los dos lomos de la cola de merluza, cortar en dados y reservar.
	
Poner la espina de la merluza en una cazuela con media cebolleta, una rama de perejil y un litro de agua y cocinar a fuego suave unos 15 a 20 minutos, para hacer un caldo.
	
Cortar la cebolleta en tiras.
	
Poner en una cazuela un chorretón de aceite de oliva y pochar la cebolleta.
	
Lavar y cortar los puerros en trozos de un centímetro.
	
Pelar y cascar las patatas.
	
Cuando la cebolleta empiece a dorarse, añadir los puerros y la patata.
	
Cubrir con el caldo y rectificar de sal.
	
Cocinar a fuego suave unos 20 minutos, hasta que esté todo tierno.
	
Apagar el fuego, añadir los dados de merluza, tapar y dejar que se hagan con el calor del guiso.
	
Servir caliente

	 


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