Merluza Papillote de Alga Nori con Arroz de leche de coco

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Merluza Papillote de Alga Nori con Arroz de leche de coco. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Merluza Papillote de Alga Nori con Arroz de leche de coco is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Merluza Papillote de Alga Nori con Arroz de leche de coco estimated approx 40 minutos.

To get started with this recipe, we must first prepare a few components. You can cook Merluza Papillote de Alga Nori con Arroz de leche de coco using 8 ingredients and 3 steps. Here is how you can achieve that.

Una receta muy sana donde usaremos arroz integral aromatizado con coco y aplicaremos la técnica de papillote y para ello usaremos alga nori.
https://www.youtube.com/watch?v=i6bWtfTDrh0

Ingredients and spices that need to be Get to make Merluza Papillote de Alga Nori con Arroz de leche de coco:

1. 1 Merluza
2. Caldo de Pescado
3. Arroz Integral
4. Sal y Pimienta
5. Aceite
6. Cebolla
7. Alga Nori
8. Agua o Leche de Coco

Instructions to make to make Merluza Papillote de Alga Nori con Arroz de leche de coco

1. Para iniciar la receta, vamos a cortar la cebolla en tres trozos ya que la vamos a utilizar como base para cocinar el pescado sin que toque la bandeja del horno Con la cebolla colocada en la bandeja del horno, le añadimos un chorrete de aceite de Oliva y un poco de pimienta molida. Con la Merluza- Pescada limpia y abierta vamos a proceder a poner un poco de pimienta y procedemos a masajear el interior con un poco de aceite. Como tenemos las manos impregnadas de aceite, aprovechamos para hidratar la piel.
2. Como la piel del pescado la hemos hidratado con aceite no tenemos problemas a la hora de ir colocando alga nori sobre el pescado, obteniendo así una segunda piel o un papillote. Colocamos el pescado sobre las cebollas y llevamos al horno 35 minutos a 180ºC Mientras se cocina el pescado en el horno, vamos a ir preparando el arroz. En un cazo añadimos el contenido de una lata de leche de coco, utilizando ese recipiente como medidor de arroz, utilizando la equivalencia de una medida de arroz por dos de caldo y como en el cazo solamente teníamos una medida de coco, vamos agregar una medida mas de caldo de pescado y calentamos hasta que comience el primer hervor, momento ese en el que se lo añadimos al arroz e introducimos en el horno a la misma temperatura que se esta cocinando el pescado.
3. Pasados 12 minutos removemos el arroz del horno para que no se pegue y añadir un poco de caldo de pescado en la otra bandeja donde están las cebollas, teniendo mucho cuidado de que no toque el caldo el alga nori. Una vez pasado el tiempo, procedemos a comenzar el emplatado. Gracias por confiar en nosotros y suscríbete al canal.

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