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Difficoltà
Bassa
Preparazione
1 ora 0 min
Dosi per
4 persone
Una ricetta che permette di portare in tavola una delle porzioni di pesce che si possono consumare durante la settimana. La particolarità di questo piatto sta nel metodo di cottura del pesce, la cottura sotto vuoto e a bassa temperatura. Un metodo che presenta grandi vantaggi nutrizionali e sensoriali, molto usato nelle cucine dei grandi chef e della ristorazione collettiva ma, negli ultimi anni, anche nelle cucine domestiche. Ad esempio, si riduce la quantità di sale poiché il confezionamento sotto vuoto fa si che i condimenti aggiunti (spezie, erbe aromatiche, agrumi, etc.) vengano assorbiti durante la marinatura e che i composti aromatici non si disperdano con i vapori.
Un secondo piatto che può essere preparato anche utilizzando altri pesci, come il nasello, e divertendosi a variare i gusti inserendo nel sacchetto del sotto vuoto combinazioni diverse di spezie ed erbe aromatiche. Per completare il pasto basterà seguire la regola del piatto smart, quindi abbinare, ad esempio, un’insalata di orzo che completerà la quota di alimenti fonte di carboidrati e verdure. Infine, un frutto di stagione.