{"id":4136,"date":"2024-04-26T09:36:29","date_gmt":"2024-04-26T09:36:29","guid":{"rendered":"https:\/\/pagodevaldecuevas.es\/blog\/portfolio-items\/lubina-con-crema-de-coliflor-pan-tostado-panceta-iberica-y-aove-pago-de-valdecuevas\/"},"modified":"2025-02-19T15:57:51","modified_gmt":"2025-02-19T15:57:51","slug":"lubina-con-crema-de-coliflor-pan-tostado-panceta-iberica-y-aove-pago-de-valdecuevas","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/lubina-con-crema-de-coliflor-pan-tostado-panceta-iberica-y-aove-pago-de-valdecuevas\/","title":{"rendered":"Sea bass with cauliflower cream, toasted bread, Iberian pancetta and Pago de Valdecuevas EVOO"},"content":{"rendered":"<div dir=\"auto\">\n<p data-sourcepos=\"3:1-3:141\"><strong>Impress with this sea bass with cauliflower cream, toasted bread, Iberian bacon, and Pago de Valdecuevas EVOO, a true culinary spectacle.<\/strong><\/p>\n<p data-sourcepos=\"5:1-5:16\"><strong>INGREDIENTS:<\/strong><\/p>\n<ul data-sourcepos=\"7:1-17:0\">\n<li data-sourcepos=\"7:1-7:46\">4 sea bass fillets (approximately 150g each)<\/li>\n<li data-sourcepos=\"8:1-13:23\">Cauliflower Cream\n<ul data-sourcepos=\"9:5-13:23\">\n<li data-sourcepos=\"9:5-9:24\">1\/2 kg cauliflower<\/li>\n<li data-sourcepos=\"10:5-10:16\">50g butter<\/li>\n<li data-sourcepos=\"11:5-11:10\">Salt<\/li>\n<li data-sourcepos=\"12:5-12:12\">Pepper<\/li>\n<li data-sourcepos=\"13:5-13:23\">1 clove of garlic<\/li>\n<\/ul>\n<\/li>\n<li data-sourcepos=\"14:1-14:15\">75g dry bread<\/li>\n<li data-sourcepos=\"15:1-15:32\">1 or 2 strips of Iberian bacon<\/li>\n<li data-sourcepos=\"16:1-17:0\">Extra Virgin Olive Oil Pago de Valdecuevas<\/li>\n<\/ul>\n<p data-sourcepos=\"18:1-18:16\"><strong>PREPARATION:<\/strong><\/p>\n<ol data-sourcepos=\"20:1-26:0\">\n<li data-sourcepos=\"20:1-20:103\">Cook the cauliflower in water with salt and a drizzle of Extra Virgin Olive Oil Pago de Valdecuevas.<\/li>\n<li data-sourcepos=\"21:1-21:151\">When it is cooked, add a saut\u00e9ed mixture with the garlic and our Pago de Valdecuevas EVOO and blend with the butter until you obtain a smooth cream.<\/li>\n<li data-sourcepos=\"22:1-22:72\">Fry the Iberian bacon in thin strips with a little oil and set aside.<\/li>\n<li data-sourcepos=\"23:1-23:78\">In the same oil, toast the breadcrumbs slowly so that they are very crispy.<\/li>\n<li data-sourcepos=\"24:1-24:38\">Add the bacon that we had reserved.<\/li>\n<li data-sourcepos=\"25:1-26:0\">Sear the sea bass fillets in the pan and season with salt and pepper.<\/li>\n<\/ol>\n<p data-sourcepos=\"27:1-27:13\"><strong>ASSEMBLY:<\/strong><\/p>\n<ol data-sourcepos=\"29:1-30:127\">\n<li data-sourcepos=\"29:1-29:208\">We will put a little of our cauliflower cream forming a base or bed for the fish and on one side a little bread with the bacon. On top we place the sea bass fillet with the skin very crispy facing upwards.<\/li>\n<li data-sourcepos=\"30:1-30:127\">We drizzle with a splash of Pago de Valdecuevas Virgin Olive Oil that will provide an incredible aroma, color and juiciness.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Impress with this sea bass with cauliflower cream, toasted bread,  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":3793,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-4136","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en"],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio"}],"about":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/types\/avada_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4136\/revisions"}],"predecessor-version":[{"id":4137,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4136\/revisions\/4137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media\/3793"}],"wp:attachment":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media?parent=4136"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_category?post=4136"},{"taxonomy":"portfolio_skills","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_skills?post=4136"},{"taxonomy":"portfolio_tags","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_tags?post=4136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}