{"id":3935,"date":"2019-06-21T13:04:37","date_gmt":"2019-06-21T13:04:37","guid":{"rendered":"http:\/\/jospergrill.com\/?p=3935"},"modified":"2021-02-02T15:22:43","modified_gmt":"2021-02-02T15:22:43","slug":"bacalao-negro","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/bacalao-negro\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 y Josper, receta 10: Bacalao negro al miso saiko"},"content":{"rendered":"\n<p>Esta receta es\nindiscutiblemente la m\u00e1s c\u00e9lebre para preparar el bacalao ya que, al remojarlo\nen miso saiko antes de meterlo en el horno, la grasa natural del pescado se\nintensifica con la dulzura de la salsa.<\/p>\n\n\n\n<p>Es importante elegir\nbacalao ya que su grasa resiste bien el asado (otros pescados se secar\u00e1n antes\nde obtener una corteza dorada), y permite lograr un equilibrio perfecto entre\nuna carne suave y un exterior caramelizado. <\/p>\n\n\n\n<p>El resultado\nfinal de esta receta es una carne rica y suave, una piel crujiente, y una dorada\ncapa dulce y salada a la vez. Con un sabor y unas texturas exquisitas, este\nbacalao negro har\u00e1 las delicias de los comensales. <\/p>\n\n\n\n<p><strong>Ingredientes: <\/strong><\/p>\n\n\n\n<p>-bacalao<\/p>\n\n\n\n<p>-miso saiko: <\/p>\n\n\n\n<p>40 gramos de\nsake, 40 gramos de mirin, 120 gramos de miso blanco, 70 gramos de az\u00facar, 15\ngramos de ajo negro.<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Poner\na hervir el sake y el mirin en una cacerola a fuego alto durante aproximadamente\n20 segundos para evaporar el alcohol. <\/li><li>Bajar\na continuaci\u00f3n el fuego y agregar la pasta de miso y el az\u00facar removiendo\nconstantemente para evitar que se quemen (mejor si es con la ayuda de una cuchara\nde madera) y hasta que se disuelvan los ingredientes. <\/li><li>Enfriar\na temperatura ambiente, revolviendo ocasionalmente la mezcla si hiciera falta.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"511\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro.png\" alt=\"emplatado bacalao negro\" class=\"wp-image-3937\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro-720x368.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro-300x153.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro-768x392.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/emplatado-bacalao-negro-64x33.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Preparaci\u00f3n: <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Rebozar el bacalao en el miso saiko fr\u00edo cubriendo todas las superficies del pescado. <\/li><li>Marinar el bacalao en la nevera durante 12 horas. Es importante dejarlo reposar, incluso, durante d\u00edas (de 2 a 3 d\u00edas) aunque se requiere un m\u00ednimo de 12 horas. <\/li><li>Limpiar suavemente el exceso de miso saiko de los filetes de bacalao con la ayuda de un papel de cocina. Nunca enjuagar el pescado.<\/li><li>Con el horno previamente precalentado, brasear el bacalao durante 4 minutos hasta que el filete est\u00e9 bien dorado.<\/li><\/ul>\n\n\n\n<p><strong>Para el emplatado: <\/strong><\/p>\n\n\n\n<p>-bacalao\npreparado<\/p>\n\n\n\n<p>-miso saiko<\/p>\n\n\n\n<p>-nabo daikon\nencurtido en remolacha<\/p>\n\n\n\n<p>\u201cDaikon\u201d es una\npalabra japonesa que significa \u201cra\u00edz grande\u201d -por lo que es tan apreciado. Con un\nsabor suave y picante, su textura crujiente y jugosa har\u00e1 que se \u201climpie\u201d el\nexceso de grasa y prote\u00edna animal del plato. <\/p>\n\n\n\n<p>-pepino holand\u00e9s\nencurtido<\/p>\n\n\n\n<p>El pepino de\nvariedad holandesa difiere del pepino corto \u201cespa\u00f1ol\u201d y del mediando \u201cfranc\u00e9s\u201d\nya que son m\u00e1s largos. Al incluirlo en el emplatado, dotamos de una cierta\nfrescura al resultado final. <\/p>\n\n\n\n<p><em>Una opci\u00f3n alternativa para la pasta sobrante de miso saiko es ponerla a hervir en una cacerola para luego usarla como salsa para el pescado.<\/em><\/p>\n\n\n\n<p>En este enlace\nencontrar\u00e1s el video completo para preparar la receta aut\u00e9ntica de Albert Adri\u00e0:<\/p>\n\n\n\n<figure class=\"wp-block-embed alignfull 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=\"Bacalao negro al miso saiko \/ Black cod marinated in saiko miso\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/81QhSqx0nfg?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<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta receta es indiscutiblemente la m\u00e1s c\u00e9lebre para preparar el bacalao ya que, al remojarlo en miso saiko antes de meterlo en el horno, la grasa natural del pescado se intensifica con la dulzura de la salsa. Es importante elegir bacalao ya que su grasa resiste bien el asado (otros pescados se secar\u00e1n antes de [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3938,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","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":"default","adv-header-id-meta":"","stick-header-meta":"default","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":[22],"tags":[],"class_list":["post-3935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Albert Adri\u00e0 y Josper: Bacalao negro al miso saiko | Recetas JOSPER<\/title>\n<meta name=\"description\" content=\"Es una de las recetas m\u00e1s sencillas que proponemos y tiene muchas versiones. 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