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Brandada de bacalao a la Portuguesa

AuthorMelipomiX
RatingDifficultyBeginner

El bacalao es uno de mis pescados favoritos. Cuando realicé esta receta estábamos en plena temporada del bacalao skrei (uno de los reyes de los mares) En principio me dió algo de pena tener que deshacer esos hermosos lomos pero el resultado fué maravilloso. Además la receta estaba a la altura del skrei , puesto que ha sido la mejor receta de brandada que he realizado. Os invito a que la pongáis entre vuestras favoritas porque es realmente increíble. Ya me contareis..!!!

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Yields4 Servings
Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

 800 g Agua
 8 Dientes Ajos
 200 g Patata
 Tomillo fresco
 500 g Bacalao
 70 g AOVE
 Sal
 450 g Nata (30-35 % grasa)

Preparación
1

Poner el agua, la sal, 10 g de aceite de oliva virgen extra en la jarra, colocar la cesta y añadir las patatas. Coloca el varoma con el bacalao. Cerrar el varoma con la tapa y progtamar 30 min./varoma/vel. 1. Retira con cuidado el varoma y la cesta con la ayuda de la espátula y reserva. Limpie y seque la jarra.

2

Colocar 60 g de aceite de oliva virgen extra y tomillo en la jarra, y programar 5 min./100 ° velocidad cuchara. Retira con cuidado el tomillo de la jarra con unas pinzas para cocinar.
Añadir el ajo y la nata en la jarra, calentar: 30 min/90 ° C/vel. cuchara.
Precalentar el horno a 200 ° C.

3

Añadir las patatas cocidas y el bacalao en la jarra, mezclar: 30 sec./cuchara /VEL. 4. Transfiera la mezcla a una fuente apta para el horno y hornea durante 25 minutos (200 ° C).

4

Retira con cuidado del horno y sirve acompañado con pan tostado y unos pimientos del piquillo asados

Mi valoración
5

Brandada de bacalao

https://cookidoo.es/recipes/recipe/es-ES/r426814

Ingredients

 800 g Agua
 8 Dientes Ajos
 200 g Patata
 Tomillo fresco
 500 g Bacalao
 70 g AOVE
 Sal
 450 g Nata (30-35 % grasa)

Directions

Preparación
1

Poner el agua, la sal, 10 g de aceite de oliva virgen extra en la jarra, colocar la cesta y añadir las patatas. Coloca el varoma con el bacalao. Cerrar el varoma con la tapa y progtamar 30 min./varoma/vel. 1. Retira con cuidado el varoma y la cesta con la ayuda de la espátula y reserva. Limpie y seque la jarra.

2

Colocar 60 g de aceite de oliva virgen extra y tomillo en la jarra, y programar 5 min./100 ° velocidad cuchara. Retira con cuidado el tomillo de la jarra con unas pinzas para cocinar.
Añadir el ajo y la nata en la jarra, calentar: 30 min/90 ° C/vel. cuchara.
Precalentar el horno a 200 ° C.

3

Añadir las patatas cocidas y el bacalao en la jarra, mezclar: 30 sec./cuchara /VEL. 4. Transfiera la mezcla a una fuente apta para el horno y hornea durante 25 minutos (200 ° C).

4

Retira con cuidado del horno y sirve acompañado con pan tostado y unos pimientos del piquillo asados

Mi valoración
5

Brandada de bacalao

Brandada de bacalao a la Portuguesa

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