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4 patatas de tamaño medio

1 pizca de sal

½ bulbo de hinojo cortado en rodajas

40 gr de mantequilla derretida

8 ramilletes de eneldo

2 salmonetes de roca en lomos

un chorrito de vino

blanco

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PREPARAMOS LAS PATATAS.

Cocemos las patatas en abundante agua con sal durante durante 10 minutos (tienen que quedar firmes).

Cortamos las patatas en rodajas de un par de centímetros de grosor.

Precalentamos el horno a 200 ºC.

PREPARAMOS EL PAPILLOTE.

Cortamos 4 trozos de papel de hornear. Sobre cada trozo colocamos una base de patata y sobre ella unas rodajas de hinojo. Añadimos un poco de mantequilla derretida, eneldo y encima un lomo de salmonete.

Salpimentamos y envolvemos sin apretar excesivamente en papel de hornear (tiene que quedar espacio en su interior).

Horneamos durante 15 minutos.

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8 vieiras con su concha

2 cucharadas de aceite de oliva virgen extra Casa Hierro

un puñado de hojas de cilantro fresco

1 lima

sal y pimienta

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SALSA

En un robot de cocina o batidora, mezclamos el aceite, el cilantro, el zumo de media lima, la sal y la pimienta. Reservamos.

FREIR LAS VIEIRAS

Limpiamos las vieiras y sus conchas. Precalentamos una sartén tipo grill y pincelamos las vieiras con un poco de aceite de oliva. Salpimentamos y freímos las vieiras durante un par de minutos por cada lado.

SERVIR

Servimos en su concha, aderezadas con la vinagreta de lima y cilantro.

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1 lata de garbanzos escurridos (400 gr)

400 gr de calabaza

2 dientes de ajo

medio limón

2 cucharadas de crema de cacahuete

2 cucharadas de aceite de oliva

75-100 ml de agua muy fría

1 cucharadita de comino

sal

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ASAMOS LA CALABAZA.

Precalentamos el horno a 180 grados y con un cuchillo partimos una calabaza por la mitad.

Retiramos las semillas de cada mitad con una cuchara y la envolvemos en papel de aluminio.

Horneamos durante unos 50 minutos o hasta que su interior quede tierno.

Dejamos enfriar.

PREPARAMOS EL HUMMUS.

Antes de comenzar, reservamos una cucharada de garbanzos previamente cocidos, los utilizaremos para decorar antes de servir.

En un robot de cocina o batidora, trituramos los garbanzos y la calabaza asada y pelada hasta conseguir una pasta homogénea.

Añadimos los ajos, el zumo de limón, la crema de cacahuete, el aceite de oliva, el comino y la sal y trituramos.

Por último, incorporamos el agua fría y mezclamos de nuevo. Servimos en un cuenco, decorando con los garbanzos que habíamos reservado anteriormente, un poco de comino molido y un chorrito de aceite de oliva.

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Un medallón de atún de 500 gramos

Harina

Pan rallado o Panko

Un huevo

Aceite de oliva para freír

Un diente de ajo.

Alioli hecho en casa o comprado.

Para el alioli casero:
Aceite

1 huevo

1 diente de ajo

Sal

Tinta de chipirón

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Trocea el atún en forma de palitos y añade la sal.

Pasa los palitos por harina, huevo y pan rallado o Panko.

Fríe en el aceite de oliva en el que hemos dorado las láminas de ajo

Cuando estén dorados, colócalos sobre papel de cocina para absorber el aceite sobrante.

Para el alioli casero: 

Pon todos los ingredientes en la batidora y trabaja hasta conseguir textura mayonesa. Sirve los tronquitos de atún en un plato junto con el alioli que pondremos en un recipiente. ¡Es una receta fácil y está deliciosa!

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80 grs de lomo de atún rojo

30 grs de aguacate / 5 ml de soja

5 ml de vinagre de arroz / 5ml de Mirin

3 ml de aceite de sésamo

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Corta el atún. Esto va en gustos. Hay quien lo prefiere como si fuese carne picada, en dados pequeños o quien disfruta saboreando los tacos bien diferenciados.

En un bol mezcla el aliño de soja, el vinagre de arroz, el mirin y el aceite de sésamo. Incorpora al bol el atún y revuélvelo bien con la marinada, para que se impregne por completo.

Corta el aguacate en cubitos pequeños.

Si eres muy sibarita y quieres que la presentación esté muy cuidada, hazte con un molde de emplatado. Coloca el molde en el plato en el que vayas a presentarlo, y rellena el fondo con una capa de aguacate (lo ideal es que ocupe la mitad o algo menos de la altura total). Aplasta ligeramente con una cuchara y añade por encima el atún.Pon encima el atún y aplasta también un poquito.

Si le quieres dar el toque del perfecto gourmet, añade un poquito de cebollino y unas huevas de pescado.

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300 gr de anchoas frescas limpias *

1/2 cebolla morada cortada en juliana

el zumo de 5 limas

el zumo de 1 naranja

2 ajís amarillos ( o en su defecto, chiles) cortados en rodajas

un buen puñado de cilantro

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En un bol o fuente, colocamos las anchoas y vamos cubriéndolas de zumo de lima a medida que vamos formando capas.

Tapamos el bol, llevamos a la nevera y dejamos reposar durante al menos 6 horas.

Una vez transcurrido este tiempo, incorporamos la cebolla, el ají amarillo y el zumo de naranja, intercalando todos los ingredientes o incluso cambiando de recipiente si esto fuera necesario.

Llevamos a la nevera durante 1 o 2 horas más.

Servimos en boles individuales acompañado de abundante cilantro fresco picado.

* para evitar intoxicaciones por anisakis, recomendamos congelar las anchoas limpias durante 48 horas antes de marinarlas.

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Para el relleno de anchoa y cebolla pochada:

1 kg de cebollas blancas cortadas en juliana

3 cucharadas de aceite de oliva

1/2 cucharadita de sal

8 anchoas en salazón

Para la base:

350 gr de harina de fuerza

235 gr de agua

3,5 g de levadura de panadería seca

7 gr de sal fina Para decorar:

12 filetes de anchoa en salazón

12 aceitunas negras

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Del relleno de anchoa y cebolla pochada: 

En una sartén, calentamos el aceite de oliva y añadimos la cebolla en juliana.

Añadimos la sal y freímos a fuego suave removiendo de vez en cuando durante 1h30 más o menos. 

Por otro lado, machacamos los filetes de anchoa en salazón en un mortero y añadimos la mitad de la cebolla pochada aun caliente.

Mezclamos bien y reservamos.

De la base:

Mezclamos bien todos los ingredientes en un bol y dejamos levar a temperatura ambiente hasta que doble su tamaño (esto puede tardar entre 2 y 3 horas, dependiendo de la temperatura ambiente).

Una vez levada la masa, colocamos papel de horno sobre la bandeja que vayamos a utilizar y espolvoreamos con una pizca de harina.

Colocamos la masa sobre el papel y sin amasar excesivamente, formamos una hogaza ovalada.

Espolvoreamos la masa con harina y vamos esparciéndola hasta darle la forma rectangular deseada.

De la pissaladière: 

Precalentamos el horno a 230 grados.

Esparcimos la mezcla de anchoas y cebolla pochada sobre la base.

Añadimos la cebolla pochada restante y horneamos durante unos 12-15 minutos. 

Retiramos la pissaladière del horno y decoramos con las anchoas restantes y las aceitunas antes de servir.

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250 gr de quisquillas o camarones cocidos y pelados

4 tortillas de maíz para tacos

4 hojas de lechuga grandes

1 aguacate cortado en cuartos y en rodajas

4 rabanitos cortados en rodajas

/ el zumo de 1/2 lima

1 yogur natural

1 puñado de hojas de cilantro

pepinillos cortados en rodajas (opcional)

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Precalentamos el horno a 140 grados e introducimos las tortillas envueltas en papel de aluminio.

Horneamos durante 10 minutos.

Mientras tanto, preparamos la salsa de yogur mezclando el zumo de lima, con la mitad de las hojas de cilantro picadas groseramente y el yogur.

Reservamos.

Montamos los tacos colocando en la mitad de cada tortilla una hoja de lechuga, seguida de un poco de aguacate, unas rodajas de rábano y las quisquillas.

Salpimentamos, añadimos la salsa de yogur y las rodajas de pepinillo y acabamos con un poco de cilantro picado.

Doblamos y servimos.

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1 berenjena pequeña cortada en láminas

1 calabacín pequeño cortado en láminas

1 pimiento rojo cortado en cuartos

1/2 cebolla morada cortada en cuartos

Sal

Pimienta 

Queso azul al gusto

Pan de molde integral con semillas

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Vertemos todas las verduras en un bol, añadimos un par de cucharadas de aceite de oliva, sal y pimienta y mezclamos con las manos.

Precalentamos una sartén o grill a fuego medio-alto y cocinamos las verduras en tandas. Reservamos.

Preparamos nuestros sandwiches intercalando láminas de cada verdura y añadimos queso azul a nuestro gusto.

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    [title] => Bolitas de zanahoria y avellana
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Para 20 bolitas:

135 gr de copos de avena finos

30 gr de copos de avena molidos

25 gr de avellanas (o almendras) molidas

2 cucharadas de semillas de chia

1/2 cucharadita de esencia de vainilla

1/2 cucharadita de canela en polvo

1/4 cucharadita de jengibre en polvo

1/4 cucharadita de nuez moscada

65 gr de zanahorias ralladas

30 gr de bayas de goji u otra fruta deshidratada

60 gr de pasta de avellana (o almendra) 

4 cucharadas de sirope de arce (o miel)

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Mezclamos la avena, las avellanas, las semillas de chía y las especias en un bol.

Añadimos las zanahorias, bayas de goji, pasta de avellana y sirope de arce y mezclamos bien usando nuestras manos.

Vamos formando bolas del tamaño de una pelota de pin pon con la ayuda de una cuchara.

Las podemos consumir directamente o guardarlas en el frigorífico durante una semana.

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