Chef Jordi Ureña explains two healthy dishes for the Christmas menu
Chef Jordi Ureña explains two healthy dishes for the Christmas menu
Healthy dishes for Christmas by chef Jordi Ureña
Christmas has arrived and, with it, family gatherings around a table full of food are assured.
Something that shakes good habits and healthy life that we have been pursuing throughout the year.
For this reason, we have been with the chef Jordi Ureña, in charge of the kitchens of the restaurant elPassatge del Mumuri and the hotel Murmuri Barcelona.
Both located on the Rambla de Cataluña in Barcelona, to talk about dishes healthy that we can prepare on these dates.
The message is clear: "we should not confuse a healthy kitchen with the elimination of any type of animal protein"
Yes, the advice use of fish that, in addition to being healthier, marry much better with vegetables as an accompaniment.
Thus, he suggests two very easy dishes to cook with the fish as protagonist, with an exquisite result and, above all, healthy.
Salmon with beet and wakame seaweed
- We take a salmon loin, remove the skin and cover it with salt and sugar (double amount of salt than sugar) and with the skin of an orange and a lemon.
We leave it in the fridge between 12 and 18 hours so that the salt and the sugar cure it.
- We remove the Salmon, we clean it well with water and dry it with paper.
We crush a piece of cooked beet to get a juice and put it with the salmon in a taper for 10 hours.
- We use a wakame seaweed, which in addition to giving it a different flavor, contains vegetable protein.
Grilled sea bass with fennel, orange and saffron cream
- We take half a bulb of fennel and a potato to make a cream that is thick, puree type.
- The other half of the bulb of fennel we cut it to juliana and we put it to boil during only 5 minutes with a little orange juice and saffron.
- We drain and we are left alone with the fennel to put it on top of the croaker that, previously, we will have marked on the plate.
Jordi Ureña suggests that we bet on Guacamole and hummus as an appetizer.
And, let's prepare a simple leek-based starter marked on the griddle and baked for 5 minutes, then sprinkle with cumin, paprika and put a few pieces of Iberian ham on top.
For dessert, we can choose a persimmon carpaccio with chopped hazelnuts and a few drops of yogurt on top, all sprinkled with a little cinnamon.
Images: Jordi Ureña
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