{"id":142,"date":"2022-10-21T10:43:40","date_gmt":"2022-10-21T10:43:40","guid":{"rendered":"https:\/\/soulinthekichen.com\/?p=142"},"modified":"2022-12-05T14:46:58","modified_gmt":"2022-12-05T14:46:58","slug":"dorada-curada","status":"publish","type":"post","link":"https:\/\/soulinthekitchen.com\/index.php\/2022\/10\/21\/dorada-curada\/","title":{"rendered":"Dorada curada"},"content":{"rendered":"

Proceso:<\/p>\n

    \n
  1. Empieza mezclando el az\u00facar y la sal en un bol. El az\u00facar le aportar\u00e1 al pescado un toque muy sutil que quedar\u00e1 incre\u00edble con la mostaza y la lima. Coloca los lomos de dorada en un plato y c\u00fabrelos de la mezcla de sal y az\u00facar.<\/li>\n
  2. Guarda el pescado en la nevera y mientras se cura, aproximadamente durante unos 20 minutos dependiendo del grosor del pescado (cuando m\u00e1s grueso, m\u00e1s tardar\u00e1 en curarse) puedes apostarte en alg\u00fan sitio de tu casa donde de el sol, jard\u00edn o terraza o la esquina del sal\u00f3n donde entre el rayo de luz. Que suenen Venice Bitch, Fuck it I love you y Doin\u2019 Time, os juro que es un gustazo escucharlas as\u00ed, y ya si os hab\u00e9is preparado un vermut blanco para pasar el rato, no os quiero contar.<\/li>\n
  3. De vuelta en la cocina saca el pescado de la nevera y l\u00edmpialo bajo el grifo con un poco de agua para retirar los restos de sal. Ya solo queda cortar en l\u00e1minas finas el pescado, disponerlo sobre un plato bonito, cubrir con buen aceite de oliva, espolvorear un poco de piment\u00f3n dulce, poner un poquito de mostaza antigua por algunas partes y rallar un poco de lima encima. Puro disfrute y elegancia en un momento.<\/li>\n
  4. Yo volver\u00eda a mi sitio soleado a terminarme el vermut, escuchar lo que queda del disco y comerme la dorada curada en sal como si estuviera en La Piscina y fuera Romy Schneider.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    A veces me pasa que se me apodera una energ\u00eda un poco as\u00ed como elegante, sensual, por qu\u00e9 no, arrebatadora. Como si me estuvieran grabando desde alg\u00fan lado y yo me hubiera enterado, pero siguiera con lo m\u00edo como si nada. Me pinto los labios de rojo fuerte y ense\u00f1o las mu\u00f1ecas a prop\u00f3sito.<\/p>\n","protected":false},"author":1,"featured_media":145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12],"tags":[45],"class_list":["post-142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carnes-y-pescados","tag-pescado"],"acf":[],"yoast_head":"\nDorada curada - Soulinthekitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soulinthekitchen.com\/index.php\/2022\/10\/21\/dorada-curada\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dorada curada - Soulinthekitchen\" \/>\n<meta property=\"og:description\" content=\"A veces me pasa que se me apodera una energ\u00eda un poco as\u00ed como elegante, sensual, por qu\u00e9 no, arrebatadora. 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