{"id":3246,"date":"2016-09-20T13:25:44","date_gmt":"2016-09-20T13:25:44","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3246"},"modified":"2024-04-20T13:00:16","modified_gmt":"2024-04-20T11:00:16","slug":"turbot-amb-refregit-dalls","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/rodaballo-con-refrito-de-ajos\/","title":{"rendered":"Rodaballo amb Refregit d&#039;Alls"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Carmen al Forner d&#039;Alella ens ha preparat un Rodaballo amb Refregit d&#039;Alls, nosaltres ho hem preparat a la brasa encara que tamb\u00e9 la podeu cuinar al Forn. Ja veureu que aquest peix queda bon\u00edssim i \u00e9s una recepta molt senzilla de fer.<br>Si us agrada aquest v\u00eddeo no oblideu clicar \u201cm&#039;agrada\u201d i compartir-lo, ens hi ajudareu.<\/p>\n\n\n\n<div id=\"schema-videoobject\" class=\"video-container\"><iframe src=\"https:\/\/www.youtube.com\/embed\/C2alDaz5Irc?rel=0&amp;amp\" width=\"853\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 4 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Rodaballo de 1.600 kgs.<\/li>\n\n\n\n<li>120 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>60 ml. Vinagre de Vi<\/li>\n\n\n\n<li>4 Dents d&#039;All<\/li>\n\n\n\n<li>2 Caienes o Guindillas<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Oli per untar el Rodaballo<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Un cop fetes les brases salem b\u00e9 el turbot pels dos costats i el ruixem amb oli d&#039;oliva donant-li com fent-li un massatge perqu\u00e8 quedi ben untat pels dos costats.<\/li>\n\n\n\n<li>Posem el turbot en una graella i el coem primer per la part fosca durant uns 12 minuts. Donem la volta a la graella i ho coem per la part blanca durant uns 10 minuts aproximadament.<\/li>\n\n\n\n<li>Per fer el refregit d&#039;alls posem en una paella l&#039;oli d&#039;oliva i hi afegim els alls filetejats. Els fregim amb el foc molt baix i abans que es daurin afegim les 2 caienes trossejades. Donem un parell de voltes i apaguem el foc.<\/li>\n\n\n\n<li>Hem posat el turbot en una safata i tirem per sobre el refregit d&#039;alls amb l&#039;oli. Tot seguit hi tirem el vinagre tamb\u00e9 per sobre.<\/li>\n\n\n\n<li>Amb molt de compte tornem a posar la salsa a la paella i l&#039;escalfem de nou al foc. El turbot deixa anar una mica de la seva gelatina i aix\u00f2 ens ajuda que ens quedi millor la salsa.<\/li>\n\n\n\n<li>Tornem a tirar la salsa per sobre del turbot i tornem a treure-la de la font i l&#039;escalfem de nou.<\/li>\n\n\n\n<li>Finalment posem una altra vegada la salsa per sobre del turbot i ja ho tenim llest per menjar.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del Rodaballo amb Refrito de Ajos per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Carmen en El Forner de Alella nos ha preparado un Rodaballo con Refrito de Ajos, nosotros lo hemos preparado a la brasa aunque tambi\u00e9n la pod\u00e9is cocinar&nbsp;al Horno. Ya ver\u00e9is que este pescado queda buen\u00edsimo y es una receta muy sencilla de preparar.Si os gusta este v\u00eddeo no olvid\u00e9is clicar \u201cme gusta\u201d y compartirlo, nos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[2829,2830,2831,2832],"class_list":["post-3246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-pescado-con-ajos-a-la-brasa","tag-pescado-con-ajos-fritos","tag-receta-de-rodaballo","tag-rodaballo-con-ajos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=3246"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3246\/revisions"}],"predecessor-version":[{"id":9713,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3246\/revisions\/9713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9709"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}