{"id":3804,"date":"2017-06-13T14:29:40","date_gmt":"2017-06-13T14:29:40","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3804"},"modified":"2024-05-14T11:39:03","modified_gmt":"2024-05-14T09:39:03","slug":"pastis-de-salmo-i-lluc","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastel-de-salmon-y-merluza\/","title":{"rendered":"Past\u00eds de Salm\u00f3 i Llu\u00e7"},"content":{"rendered":"<p>Ara amb l&#039;arribada de l&#039;estiu ens ve de gust prendre plats m\u00e9s fresquets com aquesta deliciosa recepta de Past\u00eds de Salm\u00f3 i Llu\u00e7, que tamb\u00e9 el coneixem com a Mousse o Bud\u00edn de Peix, ja que est\u00e0 compost per Ous i Nata i fet al forn. \u00c9s molt f\u00e0cil de fer a casa i si tenim convidats ho podem preparar amb antelaci\u00f3. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds de salm\u00f3 i llu\u00e7\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/79BbmzzzpU8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A UN MOTLLE DE 30 cm. x 11 cm.<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 grs. Salm\u00f3 Fresc<\/li>\n\n\n\n<li>300 grs. Llu\u00e7 sense espines<\/li>\n\n\n\n<li>7 Ous<\/li>\n\n\n\n<li>200 grs. Salsa de Tom\u00e0quet fregit<\/li>\n\n\n\n<li>400 grs. Nata per cuinar<\/li>\n\n\n\n<li>1 Pastanaga<\/li>\n\n\n\n<li>1 Porro<\/li>\n\n\n\n<li>Sal i Pebre negre<\/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>Posarem una safata amb aigua calenta al forn perqu\u00e8 vagi bullint, ja que el past\u00eds el courem a l&#039;any maria. El forn el tindrem a 200 \u00ba cent\u00edgrads per baix.<\/li>\n\n\n\n<li>Tallarem a discos la pastanaga i el porro que pr\u00e8viament hem rentat i pelat.<\/li>\n\n\n\n<li>Posem al foc una cassola amb aigua justa per cobrir el salm\u00f3 i el llu\u00e7 que bullirem amb el porro i la pastanaga durant uns 5 minuts.<\/li>\n\n\n\n<li>Quan hagi entebe\u00eft esmicolem el salm\u00f3 i el llu\u00e7, vigilant que no quedi cap espina.<\/li>\n\n\n\n<li>En un bol gran hi posem els ous que hem batut una mica, la sal, el pebre, la nata per cuinar, la salsa de tom\u00e0quet fregit, el peix i les verdures de coure el peix.<\/li>\n\n\n\n<li>Batrem amb el batedor el\u00e8ctric.<\/li>\n\n\n\n<li>Untem el motlle amb mantega i l&#039;empolvorem amb pa ratllat per evitar que s&#039;enganxi la massa en coure-la.<\/li>\n\n\n\n<li>Agreguem al motlle la barreja batuda i amb molt de compte posem el motlle dins de la font que ten\u00edem amb l&#039;aigua.<\/li>\n\n\n\n<li>Cuinem el past\u00eds durant uns 50 minuts aproximadament. Els primers 35 minuts nom\u00e9s amb el forn enc\u00e8s per la part de baix i els 15 restants per dalt i baix. Cal controlar amb un escuradents i quan surti sec ja tenim el past\u00eds cuit.<\/li>\n\n\n\n<li>Deixem refredar el past\u00eds dins de la mateixa aigua i quan estigui a temperatura ambient el guardem al frigor\u00edfic tapat amb paper film fins que el consumim.<\/li>\n\n\n\n<li>Per desemmotllar-lo i amb compte anirem punxant les vores amb la punta del ganivet i donem la volta al motlle.<\/li>\n\n\n\n<li>Per decorar posarem salsa maionesa en una m\u00e0niga pastissera amb un filtre arrissat i farem la decoraci\u00f3 que m\u00e9s ens agradi. Al voltant del past\u00eds hi posarem una mica d&#039;enciams variats.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Salm\u00f3 i Llu\u00e7 per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Ahora con la llegada del verano nos apetece tomar platos m\u00e1s fresquitos como esta deliciosa receta de Pastel de Salm\u00f3n y Merluza, que tambi\u00e9n lo conocemos como Mousse o Bud\u00edn de Pescado, ya que est\u00e1 compuesto por Huevos y Nata y hecho al horno. Es muy f\u00e1cil de hacer en casa y si tenemos invitados [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11980,"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":[92,20,21],"tags":[3183,4992,4993],"class_list":["post-3804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-recetas-de-navidad","category-primeros-platos-navidad","tag-pastel-de-salmon-y-merluza","tag-pastel-fresco","tag-salmon-pastel"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3804","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=3804"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3804\/revisions"}],"predecessor-version":[{"id":11984,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3804\/revisions\/11984"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11980"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}