Crema de bacalao y papas negras con su guarnición

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, Crema de bacalao y papas negras con su guarnición. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crema de bacalao y papas negras con su guarnición is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They're nice and they look fantastic. Crema de bacalao y papas negras con su guarnición is something which I have loved my whole life.

Many things affect the quality of taste from Crema de bacalao y papas negras con su guarnición, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de bacalao y papas negras con su guarnición delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Crema de bacalao y papas negras con su guarnición using 9 ingredients and 5 steps. Here is how you cook that.

La PAPA NEGRA: es una variedad de las PAPAS BONITAS de Tenerife.
Comúnmente se dice que tiene muchos ojos. Al corte muestra una pulpa amarilla con una textura carnosa y muy cremosa. Tiene un sabor dulzón.
Esta receta se puede hacer con cualquier otro tipo de papa.

#trasteamosenmicocina

Ingredients and spices that need to be Make ready to make Crema de bacalao y papas negras con su guarnición:

1. 200 gr Lomo de bacalao
2. 150 gr Papas negras
3. 1 Puerro
4. 6 Ajetes
5. 200 ml Nata líquida de cocinar
6. 50 gr Calabacín
7. 75 gr Jamón serrano ibérico
8. 1 Pimiento rojo asado
9. Sal

Instructions to make to make Crema de bacalao y papas negras con su guarnición

1. Pochamos el blanco del puerro en aceite de oliva. Añadimos las papas y cubrimos con agua. Dejamos cocinar unos 20 minutos a fuego suave.
   Incorporamos el bacalao sin piel y cocinar unos 5 minutos más.
   Trituramos en la Thermomix dejándolo todo muy fino. Rectificamos de sal y pasamos por un chino si fuera necesario.
2. Metemos las láminas de jamón y de piel bacalao en la bandeja del horno y hacemos crujientes deshidratados.
3. Cocinamos los dados de calabacín en un poco de agua y sal. Podemos tornear en hoja los calabacines.
   Salteamos en un poco aceite los ajetes y reservamos para el montaje.
4. PRESENTACIÓN: en plato hondo sopero colocamos el calabacín en el fondo, luego enrollamos tiras de pimiento rojo en piel crujiente de bacalao y situamos en el centro. Luego apoyamos el jamón crujiente y los ajetes.
5. Terminamos con mucho cuidado añadiendo con jarra la crema. Podemos añadir un cordón de aceite oliva y adornar con unas flores comestibles.

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