{"id":19364,"date":"2024-09-27T09:47:05","date_gmt":"2024-09-27T07:47:05","guid":{"rendered":"https:\/\/skandiaahumados.es\/?post_type=receta&p=19364"},"modified":"2024-09-30T19:38:17","modified_gmt":"2024-09-30T17:38:17","slug":"smoked-cod-carpaccio-on-tomato-jam-beetroot-mayonnaise-seaweed-emulsion-and-skandia-mustard-dill-sauce","status":"publish","type":"receta","link":"https:\/\/skandiaahumados.es\/en\/receta\/carpaccio-de-bacalao-ahumado-sobre-mermelada-de-tomate-mahonesa-de-remolacha-emulsion-de-algas-y-salsa-de-mostaza-y-eneldo-skandia\/","title":{"rendered":"Smoked cod carpaccio on tomato jam, beetroot mayonnaise, seaweed emulsion and Skandia mustard and dill sauce."},"content":{"rendered":"

PREPARATION<\/h2>\n\n\n\n

Remove the blister pack of smoked cod from the refrigerator and leave at room temperature for 30 minutes before opening.<\/p>\n\n\n\n

For the tomato jam <\/strong><\/p>\n\n\n\n

Fry the diced tomatoes without skin and seeds. Once they begin to release their moisture, add the sugar. Cook until it reaches the point of jam and set aside.<\/p>\n\n\n\n

For the beetroot mayonnaise <\/strong><\/p>\n\n\n\n

Blend the beetroot with the mayonnaise until a smooth, fine texture is reached. Season to taste with salt and pepper.<\/p>\n\n\n\n

For the seaweed emulsion<\/strong><\/p>\n\n\n\n

Desalt the sea lettuce and drain it. Place the spirulina in a saucepan with the cream and cook for 7 minutes. Before cooking is finished, add the previously rehydrated gelatine leaf. Season with salt and pepper, blend and strain. Leave to cool and emulsify with the blender.<\/p>\n\n\n\n

ASSEMBLY<\/h2>\n\n\n\n

Spread the tomato jam on the plate in a rectangle. Place the slices of smoked cod on top, covering the jam. Place alternating dots of beetroot mayonnaise and seaweed emulsion in an attractive manner, and top with sprouts using tongs.<\/p>\n\n\n\n

Add a few salt crystals to add salt to taste. Season all around with the Skandia mustard and dill sauce.<\/p>","protected":false},"excerpt":{"rendered":"

Prepare a delicious smoked cod carpaccio with this fantastic recipe.<\/p>","protected":false},"featured_media":19366,"parent":0,"template":"","meta":{"_acf_changed":true,"inline_featured_image":false},"dificultad":[8],"tiempo-de-preparacion":[76],"class_list":["post-19364","receta","type-receta","status-publish","has-post-thumbnail","hentry","dificultad-facil","tiempo-de-preparacion-60-min"],"acf":[],"yoast_head":"\nCarpaccio de bacalao ahumado sobre mermelada de tomate, mahonesa de remolacha, emulsi\u00f3n de algas y salsa de mostaza y eneldo Skandia. - Skandia Ahumados<\/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:\/\/skandiaahumados.es\/en\/recipe\/smoked-cod-carpaccio-on-tomato-jam-beetroot-mayonnaise-seaweed-emulsion-and-skandia-mustard-dill-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carpaccio de bacalao ahumado sobre mermelada de tomate, mahonesa de remolacha, emulsi\u00f3n de algas y salsa de mostaza y eneldo Skandia. - 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