{"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,"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":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Impress with this sea bass with cauliflower cream, toasted bread, Iberian bacon, and Pago de Valdecuevas EVOO, a true culinary spectacle. 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class=\"aioseo-breadcrumb\">\n\t\t\tSea bass with cauliflower cream, toasted bread, Iberian pancetta and Pago de Valdecuevas EVOO\n\t\t<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/pagodevaldecuevas.es\/en\/"},{"label":"Portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/"},{"label":"Extra Virgin Olive Oil Pago de Valdecuevas","link":"https:\/\/pagodevaldecuevas.es\/en\/portfolio_category\/aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en\/"},{"label":"Sea bass with cauliflower cream, toasted bread, Iberian pancetta and Pago de Valdecuevas 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