{"id":1189,"date":"2022-05-28T03:35:29","date_gmt":"2022-05-28T01:35:29","guid":{"rendered":"https:\/\/hosteleriauno.es\/blog\/?p=1189"},"modified":"2022-06-01T03:39:30","modified_gmt":"2022-06-01T01:39:30","slug":"merluza-salsa-nata-gambas","status":"publish","type":"post","link":"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/","title":{"rendered":"Merluza en Salsa de Nata y Gambas"},"content":{"rendered":"<span class=\"rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de lectura:<\/span> <span class=\"rt-time\">2<\/span> <span class=\"rt-label rt-postfix\">minutos<\/span><\/span><div style='text-align:left' class='yasr-auto-insert-visitor'><\/div><p style=\"text-align: justify;\">Esta sencilla receta de merluza en salsa de nata y gambas es un <strong>plato fresco y delicioso<\/strong>. La cremosidad de la nata y el toque a pimienta combinan genial con <strong>pescados suaves<\/strong> como la merluza.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_69_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla o \u00edndice de contenidos:<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Ingredientes_para_4_personas\" title=\"Ingredientes para 4 personas\">Ingredientes para 4 personas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Elaboraciones_presentes_en_la_receta\" title=\"Elaboraciones presentes en la receta\">Elaboraciones presentes en la receta<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Crear_la_salsa_de_nata\" title=\"Crear la salsa de nata\">Crear la salsa de nata<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Sofrito_de_cebolla_y_gambas\" title=\"Sofrito de cebolla y gambas\">Sofrito de cebolla y gambas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Preparar_el_horno_para_la_merluza\" title=\"Preparar el horno para la merluza\">Preparar el horno para la merluza<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/#Consejos_finales\" title=\"Consejos finales\">Consejos finales<\/a><\/li><\/ul><\/nav><\/div>\n<h2 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"Ingredientes_para_4_personas\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Ingredientes para 4 personas<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: center;\">12 medallones de merluza fresca<\/p>\n<p style=\"text-align: center;\">200 gramos de gambas peladas<\/p>\n<p style=\"text-align: center;\">1 cebolla<\/p>\n<p style=\"text-align: center;\">250 ml de vino blanco<\/p>\n<p style=\"text-align: center;\">1 paquete de Nata l\u00edquida para cocinar<\/p>\n<p style=\"text-align: center;\">Pimienta<\/p>\n<p style=\"text-align: center;\">Sal<\/p>\n<p style=\"text-align: center;\">Aceite de oliva<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Elaboraciones_presentes_en_la_receta\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Elaboraciones presentes en la receta<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: justify;\">Esta receta requiere <strong>2 elaboraciones sencillas:<\/strong> la salsa de nata y el sofrito de cebolla con las gambas. El \u00faltimo paso ser\u00eda integrar todos los ingredientes y darles un golpe de horno.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Crear_la_salsa_de_nata\"><\/span><strong><span style=\"font-size: 14pt; font-family: 'trebuchet ms', geneva, sans-serif;\">Crear la salsa de nata<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Puede que esta sea la parte m\u00e1s ruda de la merluza en salsa de nata y gambas. Lo \u00fanico que precisamos en una sart\u00e9n con suficiente capacidad para <strong>verter la nata<\/strong> en su totalidad.<\/p>\n<p style=\"text-align: justify;\">Despu\u00e9s mantendremos a fuego alto hasta que empiece a hervir. Baja el fuego cuando notes una <strong>textura m\u00e1s espesa.<\/strong> Ese ser\u00e1 el momento de salpimentar al gusto.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Sofrito_de_cebolla_y_gambas\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;\">Sofrito de cebolla y gambas<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">La segunda elaboraci\u00f3n es <strong>sofre\u00edr la cebolla y las gambas.<\/strong> Para ello, pica la cebolla en peque\u00f1os trozos. A\u00f1ade un par de cucharas soperas de aceite de oliva hasta que poche.<\/p>\n<p style=\"text-align: justify;\">A continuaci\u00f3n, incluye las <strong>gambas.<\/strong> M\u00e1rcalas ligeramente para que no se sequen. Cuando este escurre el exceso de aceite y reserva.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Preparar_el_horno_para_la_merluza\"><\/span><span style=\"font-size: 14pt; font-family: 'trebuchet ms', geneva, sans-serif;\"><strong>Preparar el horno para la merluza<\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Antes de juntar todos los ingredientes, la merluza debe haber estado en el horno durante <strong>10 minutos. <\/strong>Pasado ese tiempo, sacamos la bandeja del horno e incluimos el sofrito de cebolla y gambas.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-1260 size-full\" src=\"https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2022\/05\/merluza-salsa-nata-gambas.jpg\" alt=\"merluza salsa nata gambas\" width=\"1200\" height=\"975\" srcset=\"https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2022\/05\/merluza-salsa-nata-gambas.jpg 1200w, https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2022\/05\/merluza-salsa-nata-gambas-300x244.jpg 300w, https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2022\/05\/merluza-salsa-nata-gambas-1024x832.jpg 1024w, https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2022\/05\/merluza-salsa-nata-gambas-768x624.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p style=\"text-align: justify;\">Vertemos la nata sobre el pescado y metemos al horno a media altura. Con calor arriba y abajo, programa<strong> 20 minutos<\/strong> <strong>a 180\u00ba. <\/strong><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Consejos_finales\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Consejos finales<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: justify;\">Cuando la nata empiece a hervir ver\u00e1s unas peque\u00f1as burbujas cada vez m\u00e1s abundantes<strong>. Baja el fuego <\/strong>antes de que la nata empiece a subir. Aparte de desbordarse y manchar la vitrocer\u00e1mica, puede <strong>estropearse la nata.<\/strong><\/p>\n<p style=\"text-align: justify;\">Los <strong>tiempos de cocci\u00f3n<\/strong> son distintos. No importa que las gambas queden algo crudas, en el horno terminar\u00e1n de hacerse.<\/p>\n<p style=\"text-align: justify;\">Por \u00faltimo, procura que la nata <strong>tapa todos los medallones de merluza.<\/strong> La idea es que se cocine por contacto con la nata, no por exposici\u00f3n directa a los fuegos. A los ni\u00f1os les encantar\u00e1 esta receta de merluza en salsa de nata y gambas.<\/p>\n<div class=\"author-box\"><div class=\"author-box-image\"><img alt=\"Hosteleria UNO\" src=\"https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2019\/05\/hosteleria.png\"><\/div><div class=\"author-box-text\"><p class=\"author-name\">Hosteler\u00eda UNO<\/p><p class=\"author-content\">Ayudamos a profesionales y particulares del sector de la cocina y la hosteler\u00eda. Somos distribuidores de maquinaria, menaje, mobiliario, suministros y equipos para hosteler\u00eda a trav\u00e9s de nuestra <a href=\"https:\/\/hosteleriauno.es\/\">Tienda online<\/a>. <\/p><\/div><div class=\"clear\"><\/div><\/div>\n<div style='text-align:left' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p><span class=\"rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de lectura:<\/span> <span class=\"rt-time\">2<\/span> <span class=\"rt-label rt-postfix\">minutos<\/span><\/span> Esta sencilla receta de merluza en salsa de nata y gambas es un plato fresco y delicioso. La cremosidad de la nata y el toque a pimienta combinan genial con pescados suaves como la merluza. Ingredientes para 4 personas 12 medallones de merluza fresca 200 gramos de gambas peladas 1 cebolla 250 ml de vino&hellip; <br \/> <a class=\"read-more\" href=\"https:\/\/hosteleriauno.es\/blog\/merluza-salsa-nata-gambas\/\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"author":3,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":""},"categories":[5,8],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Merluza en Salsa de Nata y Gambas | Receta e ingredientes<\/title>\n<meta name=\"description\" content=\"Esta sencilla receta de merluza en salsa de nata y gambas es un plato fresco y delicioso. 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