{"id":7202,"date":"2019-07-30T12:12:11","date_gmt":"2019-07-30T12:12:11","guid":{"rendered":"https:\/\/fjarno.org\/salmo-al-forn-amb-guarnicio-de-ceba-i-carbasso\/"},"modified":"2019-07-30T12:12:11","modified_gmt":"2019-07-30T12:12:11","slug":"salmo-al-forn-amb-guarnicio-de-ceba-i-carbasso","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/salmo-al-forn-amb-guarnicio-de-ceba-i-carbasso\/","title":{"rendered":"SALM\u00d3 AL FORN AMB GUARNICI\u00d3 DE CEBA I CARBASS\u00d3"},"content":{"rendered":"<p><strong>INGREDIENTS (Raci\u00f3 individual)<img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-4905 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/salmon-1238248_1920-290x290.jpg\" alt=\"\" width=\"290\" height=\"290\"><\/strong><\/p>\n<ul>\n<li>1 filet de salm\u00f3 petit (Aproximadament, 150gr).<\/li>\n<li>\u00bd ceba (30-50gr).<\/li>\n<li>Mig carbass\u00f3 (10-15 rodanxes; aprox. 100gr).<\/li>\n<li>1 llimona petita.<\/li>\n<li>Pebre blanc i altres esp\u00e8cies al gust.<\/li>\n<li>Oli d&#8217;oliva verge extra (1-2 cullerades soperes).<\/li>\n<\/ul>\n<p><strong>ABANS DE COMEN\u00c7AR&#8230;<\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba i el carbass\u00f3. Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. <\/li>\n<\/ul>\n<p><em>Consell:<\/em> Si no tenim digestions pesades, podem deixar la pell del carbass\u00f3; d&#8217;aquesta forma, ens beneficiem d&#8217;un aportaci\u00f3 major de fibra i nutrients.<\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Netegem b\u00e9 el peix, vigilant que no hagi quedat cap espina. Fem dos talls una mica profunds al filet de salm\u00f3. <\/li>\n<li>Condimentem al gust (pebre, all en pols\u2026).<\/li>\n<li>Tallem 2-3 rodanxes de llimona i les introdu\u00efm a les incisions que hem fet.<\/li>\n<li>En una safata de forn, posem oli d&#8217;oliva i anem col\u00b7locant la ceba i les rodanxes de carbass\u00f3. Introdu\u00efm al forn precalfat uns 15 min. <\/li>\n<li>Col\u00b7loquem el salm\u00f3 a sobre de les verdures i tornem a posar la safata al forn durant 10-15 min.<\/li>\n<li>Retirem del forn i servim molt calent.<\/li>\n<\/ol>\n<p>Bon app\u00e9tit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4903\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Valoraci%C3%B3n-Salm%C3%B3n-1024x657.jpg\" alt=\"\" width=\"1024\" height=\"657\"><strong>RECOMANACIONS<\/strong><\/p>\n<ul>\n<li>Per preparar peix amb altres verdures, recordeu introduir-les abans al forn, ja que el peix tarda molt poc a coure&#8217;s. Posar-ho tot alhora ens assecar\u00e0 massa el peix i la verdura estar\u00e0 dura. <\/li>\n<li>No oblideu mai que per disminuir el contingut de potassi \u00e9s imprescindible el trossejat i el remull dels vegetals en abundant aigua freda durant 6-8 hores, eliminant l&#8217;aigua de remull.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4904\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Recomendaciones-Salm%C3%B3n-1024x796.jpg\" alt=\"\" width=\"1024\" height=\"796\"><\/p>\n<p>&nbsp;INGREDIENTS (Raci\u00f3 individual)<img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-4905 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/salmon-1238248_1920-290x290.jpg\" alt=\"\" width=\"290\" height=\"290\"><\/p>\n<ul>\n<li>1 filet de salm\u00f3 petit (Aproximadament, 150gr).<\/li>\n<li>\u00bd ceba (30-50gr).<\/li>\n<li>Mig carbass\u00f3 (10-15 rodanxes; aprox. 100gr).<\/li>\n<li>1 llimona petita.<\/li>\n<li>Pebre blanc i altres esp\u00e8cies al gust.<\/li>\n<li>Oli d&#8217;oliva verge extra (1-2 cullerades soperes).<\/li>\n<\/ul>\n<p><strong> <\/strong><strong>ABANS DE COMEN\u00c7AR&#8230;<\/strong><\/p>\n<ul>\n<li>Pelar i tallar la ceba i el carbass\u00f3. Posar en remull en una olla amb abundant aigua freda durant 6-8 hores i eliminar l&#8217;aigua de remull. <\/li>\n<\/ul>\n<p><em>Consell: <\/em>Si no tenim digestions pesades, podem deixar la pell del carbass\u00f3; d&#8217;aquesta forma ens beneficiarem d&#8217;una major quantitat de fibra i de nutrients.<\/p>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Netegem b\u00e9 el peix, vigilant que no quedi cap espina. Fem dos talls profunds al filet de salm\u00f3. <\/li>\n<li>Condimentar al gust (pebre, all en pols\u2026).<\/li>\n<li>Tallem 2-3 rodanxes de llimona i les introdu\u00efm a les incisions que hem realitzat.<\/li>\n<li>En una safata de forn, posem oli d&#8217;oliva i anem col\u00b7locant la ceba i el carbass\u00f3. Introdu\u00efm al forn precalfat durant 10-15 min. <\/li>\n<li>Col\u00b7loquem el salm\u00f3 a sobre de les verdures i tornem a posar la safata al forn durant 10-15 min m\u00e9s.<\/li>\n<li>Retirem del forn i servim molt calent.<\/li>\n<\/ol>\n<p>Bon app\u00e9tit!<\/p>\n<p><strong>RECOMANACIONS<\/strong><\/p>\n<ul>\n<li>Per preparar peix amb altres verdures, recordeu introduir-les abans al forn, perqu\u00e8 el peix tarda molt poc a coure&#8217;s. Si ho posem tot alhora, el peix s&#8217;assecar\u00e0 massa i les verdures quedaran dures. <\/li>\n<li>No oblideu mai que per disminuir el contingut de potassi \u00e9s imprescindible el trossejat i el remull dels vegetals en abundant aigua freda durant 6-8 hores, eliminant l&#8217;aigua de remull.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4908\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/07\/Indicacions-salm%C3%B3-1024x753.jpg\" alt=\"\" width=\"1024\" height=\"753\"><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS (Raci\u00f3 individual) 1 filet de salm\u00f3 petit (Aproximadament, 150gr). \u00bd ceba (30-50gr). Mig carbass\u00f3 (10-15 rodanxes; aprox. 100gr). 1 llimona petita. Pebre blanc i altres esp\u00e8cies al gust. Oli d&#8217;oliva verge extra (1-2 cullerades soperes). ABANS DE COMEN\u00c7AR&#8230; Pelar i tallar la ceba i el carbass\u00f3. Posar en remull en una olla amb abundant [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7202"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7202\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7203"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}