Salm\u00f3n con queso azul y esp\u00e1rragos<\/p>\n
Ingredientes: Preparaci\u00f3n:<\/strong> Salm\u00f3n con queso azul y esp\u00e1rragos Ingredientes: 2 pencas de<\/p>\n","protected":false},"author":1,"featured_media":135724,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"googlesitekit_rrm_CAoiEKQAcszWB3ENp8kT4cmXl3c:productID":"","footnotes":""},"categories":[13,57],"tags":[12652,9432,9431,11948,13819,11037,11949,9109],"class_list":["post-135723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bares-restaurantes-gastronomia","category-recetas-premium","tag-salmon","tag-esparragos","tag-los-esparragos","tag-mousse-de-salmon","tag-queso-azul","tag-salmon-a-la-plancha","tag-salmon-ahumado","tag-salmon-rosado"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/posts\/135723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/comments?post=135723"}],"version-history":[{"count":1,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/posts\/135723\/revisions"}],"predecessor-version":[{"id":177047,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/posts\/135723\/revisions\/177047"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/media\/135724"}],"wp:attachment":[{"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/media?parent=135723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/categories?post=135723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/palermonline.com.ar\/wordpress\/wp-json\/wp\/v2\/tags?post=135723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 pencas de salm\u00f3n rosado
\n2 Cdas de aceite de oliva
\nSal y pimienta
\nPara la salsa:
\n200 g de crema de leche
\n1 Cdita de maicena
\n150 g de queso azul Bavaria
\nExtras:<\/strong>
\n1 atado de esp\u00e1rragos
\n1 lima
\nSal y pimienta<\/p>\n
\nPara la crema, calentar la crema de leche junto al queso azul y revolver hasta integrar bien ambos ingredientes. Diluir la maicena con una cucharada de agua e integrar. Salpimentar y una vez espesa reservar y retirar del fuego.
\nPara las pencas, sellarlas en una sart\u00e9n con el aceite de oliva hasta que est\u00e9 cocida.
\nSaltear tambi\u00e9n los esp\u00e1rragos, previamente blanqueados en abundante agua con sal. Una vez salteados, salpimentarlos y reservar.
\nServir el salm\u00f3n cocido junto a la salsa de queso azul y los esp\u00e1rragos.<\/p>\n","protected":false},"excerpt":{"rendered":"