Merluza a baja temperatura con ensalada de aguacate y maíz

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Merluza a baja temperatura con ensalada de aguacate y maíz. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few components. You can have Merluza a baja temperatura con ensalada de aguacate y maíz using 15 ingredients and 4 steps. Here is how you cook it.

Lo de baja temperatura suena a alta cocina, pero es una cocción en la que el alimento se hace en su propio jugo y conserva todos sus sabores y por supuesto sus nutrientes ya que es un tiempo breve y sin llegar a los 100° .

Ingredients and spices that need to be Get to make Merluza a baja temperatura con ensalada de aguacate y maíz:

1. 200 grs lomo de merluza
2. Para la ensalada:
3. 2 hojas lechuga iceberg
4. 1/2 tomate rosa
5. 1/2 aguacate
6. 1 rama apio verde
7. 50 grs maíz tipo kikos
8. Sal marina en escamas
9. 1/2 limón en zumo
10. Pimienta blanca molida
11. Para la vinagreta
12. 2 cucharadas vinagre de sidra
13. 2 cucharadas aove
14. 1/2 diente ajo
15. 1 rama perejil

Steps to make to make Merluza a baja temperatura con ensalada de aguacate y maíz

1. El proceso se puede hacer sin bolsas de vacío, pero a mí personalmente para evitar el anisakis, envaso al vacío porciones individuales y las congelo posteriormente. Este proceso permite aderezar el pescado dentro de la bolsa. Yo introduzco la bolsa sin descongelar en un recipiente con agua y lo pongo a fuego medio hasta que empiezan a aparecer burbujas en el fondo. Ese es el momento de apagar el fuego y dejar hacer con el calor residual de la placa.
2. Para la ensalada. Trocear todos los ingredientes, tomate, lechuga, apio, aguacate. Añadir el zumo de limón y un chorreón de aceite de oliva. Remover, espolvorear con la pimienta. Dejar macerar a temperatura ambiente durante 15'. En último momento añadir los kikos.
3. Para la vinagreta, picar el ajo y el perejil, añadir el vinagre, el aceite y el jugo de la bolsa de la merluza. Remover bien y rociar por encima de la merluza.
4. Emplatar colocando la ensalada y al lado la merluza rociada con la vinagreta. Al mezclar todos los sabores recuerda un poco al ceviche. Pero claro con el pescado cocido.

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