{"id":5146,"date":"2022-04-27T15:58:45","date_gmt":"2022-04-27T13:58:45","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5146"},"modified":"2025-01-29T13:27:43","modified_gmt":"2025-01-29T12:27:43","slug":"beurre-blanc-de-salmon-y-champan","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/beurre-blanc-de-salmon-y-champan\/","title":{"rendered":"Salm\u00f3n y beurre blanc de champ\u00e1n"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Procedimiento<\/header><ul><\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Salsa: Beurre Blanc con champ\u00e1n<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Poner la placa a fuego medio. Derrite la mitad de la mantequilla, a\u00f1ade las chalotas y salt\u00e9alas en la mantequilla. La cebolla s\u00f3lo debe hundirse un poco - no debe dorarse, as\u00ed que aseg\u00farate de estar junto a la sart\u00e9n.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir el cava y cocer a fuego medio hasta que quede la mitad<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir el caldo de pescado y cocer hasta que se reduzca a la mitad.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir la nata y cocer suavemente hasta obtener una salsa homog\u00e9nea<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pasar la salsa por un colador de malla fina e incorporar el resto de la mantequilla.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Reservar.<\/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><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Patatas Hasselb\u00e4ck<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Precalienta el horno a 225 grados. Sacar una bandeja o fuente apta para el horno. Pela las patatas y c\u00f3rtales la parte inferior para que queden completamente planas.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Derretir la mantequilla y engrasar el molde.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar rodajas finas en la patata, pero no a trav\u00e9s, ver foto.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Colocar las patatas en el molde, untarlas bien con mantequilla, sazonar con sal, pimienta y piment\u00f3n.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Hornear las patatas en el centro del horno durante 45-60 minutos dependiendo del horno. Las patatas deben tener un bonito color dorado oscuro.<\/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><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Esp\u00e1rragos<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Recortar las jud\u00edas. Hervirlas r\u00e1pidamente durante 2 minutos. Aclararlas con agua fr\u00eda para que conserven su color.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>En el momento de servir, roc\u00ede las jud\u00edas con aceite y lim\u00f3n<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Fr\u00f8ya salm\u00f3n<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el salm\u00f3n en porciones.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Fre\u00edr a fuego medio-alto durante 2-3 minutos por cada lado. El pescado debe tener un centro rosado.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Sal y pimienta.<\/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><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Servir:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cuando todo est\u00e9 listo, colocar el pescado, las patatas y las jud\u00edas en un plato caliente. Calentar suavemente la salsa antes de servir. Dandere sobre las huevas.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Salm\u00f3n a la sart\u00e9n con beurre blanc de champ\u00e1n, jud\u00edas esp\u00e1rragos y patatas Hasselb\u00e4ck.<\/p>","protected":false},"featured_media":5025,"parent":0,"template":"","tags":[],"class_list":["post-5146","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin","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>Laks og champagne beurre blanc - Fr\u00f8ya Salmon<\/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:\/\/froyasalmon.com\/es\/recetas\/beurre-blanc-de-salmon-y-champan\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Laks og champagne beurre blanc - 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