{"id":10710,"date":"2023-12-08T16:24:00","date_gmt":"2023-12-08T15:24:00","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=10710"},"modified":"2025-01-29T13:29:11","modified_gmt":"2025-01-29T12:29:11","slug":"menu-de-noticias","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/menu-de-noticias\/","title":{"rendered":"Men\u00fa de A\u00f1o Nuevo"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Entrante: Tostada con crema de salm\u00f3n<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Tostadas con crema de salm\u00f3n<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el salm\u00f3n en trozos peque\u00f1os. NOTA Reservar un poco para la cobertura.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Picar finamente 2 r\u00e1banos, la manzana, la cebolleta y el eneldo. Mezclar todo con las alcaparras, la mayonesa y la cr\u00e8me fra\u00eeche. Aromatizar con zumo de lim\u00f3n, sal y pimienta.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el pan en rebanadas y tostarlas en una sart\u00e9n con un poco de aceite de oliva.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Untar cada loncha con la masa de salm\u00f3n y decorar con rodajas finas de r\u00e1bano y eneldo.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Plato principal: Papillottes con salm\u00f3n, salsa de champ\u00e1n y patatas al lim\u00f3n<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Papillottes con salm\u00f3n, salsa de champ\u00e1n y patatas al lim\u00f3n<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Salsa de champ\u00e1n - He aqu\u00ed c\u00f3mo:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Picar finamente la chalota y saltearla a fuego medio con mantequilla hasta que est\u00e9 blanda.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir el vino y 1\/2 pastilla de caldo. Reducir a fuego medio durante 3-4 min. A\u00f1ada la nata.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cocer a fuego lento durante 5 minutos. A\u00f1adir 3-4 gotas de aceite de trufa.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sazonar al gusto con sal y pimienta.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Precalentar el horno a 200 grados.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Precalentar el horno a 200 grados.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar las patatas por la mitad.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Picar finamente el ajo. Utilizar el zumo y la ralladura de 1 lim\u00f3n y mezclar con el aceite, la sal y la pimienta. Extender en una bandeja de horno y hornear en el centro del horno durante unos 15-20 minutos.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bajar el horno a 180\u00b0C.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bajar el horno a 180\u00b0C.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Dejar reposar el pescado durante 20 minutos antes de cocinarlo.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Dejar reposar el pescado durante 20 minutos antes de cocinarlo.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el salm\u00f3n en cuatro trozos iguales.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar la zanahoria en bastones finos y los esp\u00e1rragos por la mitad a lo largo. Reparte las verduras en el centro de cada bandeja de horno junto con 1 cucharada de mantequilla, sal y pimienta.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Colocar el pescado encima de las verduras con perejil finamente picado y una rodaja de lim\u00f3n por encima.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Levante las esquinas del papel pergamino y los lados hacia el centro para formar una bolsa. \u00c1tala con hilo y col\u00f3cala en una bandeja de horno o en un molde adecuado. Hornear en el centro del horno durante unos 10-12 minutos. El tiempo depende del horno y del grosor de los trozos de pescado.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Servir con salsa de champ\u00e1n, patatas y una ensalada verde.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>\u00a0<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Entrante: Tostada con crema de salm\u00f3n \/\/ Plato principal: Papillottes con salm\u00f3n Fr\u00f8ya al horno, salsa de champ\u00e1n y patatas al lim\u00f3n <\/p>","protected":false},"featured_media":10925,"parent":0,"template":"","tags":[],"class_list":["post-10710","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-selskap"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nytt\u00e5rsmeny - 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