{"id":4785,"date":"2024-12-06T17:09:58","date_gmt":"2024-12-06T16:09:58","guid":{"rendered":"https:\/\/newmolino.divitraining.nl\/sea-bass-and-sauce-romesco\/"},"modified":"2024-12-09T10:57:16","modified_gmt":"2024-12-09T09:57:16","slug":"sea-bass-and-sauce-romesco","status":"publish","type":"post","link":"https:\/\/hotel-molino.com\/en\/sea-bass-and-sauce-romesco\/","title":{"rendered":"Sea bass and sauce Romesco"},"content":{"rendered":"\n<p>Lubina y salsa Romesco<\/p>\n\n<p><strong>ingredients for 4-6 people<\/strong><br\/>2 dried \u00f1ora peppers (or red peppers or piment\u00f3n dulce), 1\/2 garlic bulb in its<br\/>skin, 6 tomatoes (about 500 grams), 60 grams blanched almonds or<br\/>hazelnuts, 2-3 tablespoons red wine vinegar, 4 tablespoons olive oil, salt.<\/p>\n\n<p><strong>Preparation<\/strong><br\/>Cut open the peppers , remove them, place them in a bowl and pour boiling water<br\/>over them. Let them soften slowly for 30 minutes. Place the tomatoes and the<br\/>garlic bulb on a baking sheet lined with baking paper and put the whole thing under the grill. Turn everything<br\/>occasionally so that the skin comes off the tomatoes and the garlic is soft. About<br\/>20-25 minutes for the tomatoes, the garlic takes less time. When everything is slightly<br\/>cooled, peel the tomatoes and remove the skin from the garlic or press out the soft<br\/>inside. Put everything in the blender. Meanwhile, fry (without olive oil\/butter) the<br\/>almonds\/hazelnuts in a frying pan, shaking frequently. Be careful not to let them fry<br\/>! Put everything with the chilies in a blender and turn it into a paste. Add the<br\/>oil, vinegar and season with the salt.          <\/p>\n\n<p>If the sauce is too thin; add some fried white bread<br\/>If the sauce is a little too thick; add some more olive oil<\/p>\n\n<p><strong>Finishing<\/strong><br\/>Fry the sea bass on the skin in some butter and olive oil until nice and crispy and top with a spoonful of<br\/>romesco sauce (this can be cold but can also be warmed briefly) and garnish with chives.<br\/>You can serve vegetables underneath or potatoes\/rice etc.<\/p>\n\n<p>Romesco sauce is an old Roman recipe that comes from near Tarragona. Often<br\/>served with fish and vegetables. Also delicious diluted over salad as a dressing.  <\/p>\n\n<div class=\"wp-block-file\"><a id=\"wp-block-file--media-6e506c4a-9179-470a-bdb3-b1b5fc99510f\" href=\"https:\/\/hotel-molino.com\/wp-content\/uploads\/2022\/02\/Salsa-Romesco.pdf\">Salsa Romesco<\/a><a href=\"https:\/\/hotel-molino.com\/wp-content\/uploads\/2022\/02\/Salsa-Romesco.pdf\" class=\"wp-block-file__button wp-element-button\" download=\"\" aria-describedby=\"wp-block-file--media-6e506c4a-9179-470a-bdb3-b1b5fc99510f\">Download<\/a><\/div>\n\n<p><a href=\"https:\/\/hotel-molino.com\/wp\/kookboek-bed-en-breakfast-met-zwembad-in-malaga-andalusie\/#Churros\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lubina y salsa Romesco ingredients for 4-6 people2 dried \u00f1ora peppers (or red peppers or piment\u00f3n dulce), 1\/2 garlic bulb in itsskin, 6 tomatoes (about 500 grams), 60 grams blanched almonds orhazelnuts, 2-3 tablespoons red wine vinegar, 4 tablespoons olive oil, salt. PreparationCut open the peppers , remove them, place them in a bowl and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-4785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookbook"],"acf":[],"_links":{"self":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts\/4785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/comments?post=4785"}],"version-history":[{"count":0,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts\/4785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/media\/3939"}],"wp:attachment":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/media?parent=4785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/categories?post=4785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/tags?post=4785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}