Bacalao a baja temperatura sobre salteado de apio a la lima

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Bacalao a baja temperatura sobre salteado de apio a la lima. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Bacalao a baja temperatura sobre salteado de apio a la lima is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bacalao a baja temperatura sobre salteado de apio a la lima estimated approx 30 minutos.

To get started with this particular recipe, we have to prepare a few components. You can have Bacalao a baja temperatura sobre salteado de apio a la lima using 13 ingredients and 8 steps. Here is how you can achieve that.

Lomos de bacalao cocidos suavemente al horno #mineveraporcolores

Ingredients and spices that need to be Take to make Bacalao a baja temperatura sobre salteado de apio a la lima:

1. 4 piezas bacalao (lomos o filetes)
2. 1/2 litro caldo de pollo o una pastilla de caldo
3. 2 limas
4. Aceite de oliva
5. Pimienta molida
6. Sal
7. Para el guiso de apio
8. 1 planta de apio
9. Mantequilla
10. Para la ensalada de apio
11. Aceite de oliva
12. Vinagre balsámico
13. Sal

Steps to make to make Bacalao a baja temperatura sobre salteado de apio a la lima

1. Precalentar el horno a 140°.
2. Calentar el caldo de pollo o hacer uno con la pastilla de caldo. Lavar las 2 limas.
3. Salpimentar el bacalao e introducirlo en una bandeja especial horno. Rociarlo con aceite de oliva y rallar por encima la corteza de 1 lima. Añadir la mitad del caldo caliente y meter al horno durante 20 minutos.
4. Mientras se hace el pescado al horno, vamos preparando el salteado de apio. Lavar las ramas y las hojas del apio, retirando los filamentos duros que suele haber en el tronco. Trocear y reservar las ramitas y las hojas más tiernas para hacer una ensalada de acompañamiento.
5. En una sartén con tapadera o en una olla, calentar un trozo de mantequilla y echar el apio troceado, salpimentar. Saltear el apio en la sartén durante 5 minutos, echar la otra mitad del caldo de pollo, tapar con la tapadera, bajar el fuego y dejar que se guise durante otros 5 minutos.
6. Pasados los 5 minutos levantar la tapadera y rallar por encima la corteza de la otra lima, tapar y dejar durante otros 5 minutos. Durante esos tiempos el caldito habrá espesado.
7. Preparar la ensalada de apio. Cortar las ramitas reservadas y mezclarlas con las hojas reservadas en un bol. Aderezar con sal, aceite y el vinagre balsámico.
8. Servir en los platos. Primero colocar una cama del guiso de apio en cada plato, por encima un lomo de bacalao y coronar con un poco de ensalada.

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