Lomos de pescadilla fresco (pieza entera)

Lomos de pescadilla fresco (pieza entera)
Lomos de pescadilla fresco (pieza entera)
Lomos de pescadilla fresco (pieza entera)

Lomos de pescadilla fresco (pieza entera)

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De la HuertaCasa
Valoración 4,6
Pedido mínimo: 49,00 €
Envío en: 24 - 72 h
Envío gratis

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Shipping only Community of Madrid

Origin:Cantabrian.Whole piece of 300 - 400 grams approx.
It is a sea fish, characterized by having an elongated body with a large head. The mouth has strong pointed teeth. It has two fins on the sides. The first comes out of the head and the second is very separated from the first. It is gray with a bluish touch. But the sides are silver and white on its belly. It is a white fish that comes in salt waters. It usually feeds on smaller fish. When they are young fish they are known as pijotas, whitings, merlucillas or cariocas.Properties and benefitsWhiting is a great source of minerals such as selenium and phosphorus. Helps reduce blood cholesterol levels. Improves concentration and memory thanks to the amounts of minerals such as zinc or phosphorus it contains. Whiting strengthens bones thanks to vitamin D. It contains proteins that help nourish muscles. It is a fish that is easily digested.Nutritional value per 100grCalories: 73.90 kcalFat: 0.80 gCholesterol: 56.80 mgSodium: 100 mgProtein: 16.68 gVitamin B12: 1 ugCalcium: 43.40 mgIron: 0.77 mgVitamin B3: 7. 30mgConservation and tricksIt is important that you maintain the cold chain. If you are going to consume it in two days, it will last in the refrigerator. If not, you must freeze it. If you are going to freeze it, the ideal is to wash it well, dry it well and sprinkle salt and finally wrap it in film and aluminum on top. It will last you up to a maximum of 4 months.Recipe and uses in cookingWe can cook the whiting loins either on the grill with a drizzle of oil or in the oven with confit onion and potato and leek cream: Cut 4 onions into julienne strips and confit them. Approximately 25 minutes, until golden. Make the leek and potato cream. Place the fish on a baking tray, season with salt and pepper and add a splash of oil and white wine. Bake for 8 minutes. Once ready, present the fish with the confit onion on top.

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