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Pescado al vapor con perfumes cítricos

Categoría
Pescados y mariscos
Dificultad
Medio
Porciones
4

Ingredientes

  • 4 Filetes de mero, c/u de 200 gramos
  • 200 cc de jugo de naranja
  • 2 litros de agua
  • La cáscara de 1 naranja
  • 2 hojas de laurel
  • Para el perfume de cítricos:
  • 20 cc de aceite vegetal
  • un puñado de puerro fino
  • 1 cebolla
  • 3 pimientos rojos
  • 60 cc de salsa de soja baja en sodio
  • 400 cc de jugo de naranja
  • 100 cc de jugo de limón
  • 100 cc de jugo de mandarina
  • 10 gajos de mandarina
  • 10 gajos de naranjas
  • Sal marina al gusto

Preparación

  1. Para el pescado al vapor: Marinar los filetes de mero en la mitad del jugo de naranja por 10 minutos.
  2. Poner a hervir en una olla el agua con la otra mitad del jugo de naranja, la piel de naranja y el laurel, a fuego alto.
  3. Cocinar al vapor colocando un colador que ajuste en la olla, colocar el pescado en el colador y taparlo; dejar que se cocine por 15 minutos aproximadamente.
  4. Para el perfume de cítricos: Picar el puerro, la cebolla y los pimientos y verter en una sartén con el aceite caliente.
  5. Agregar la salsa de soja y dejar cocinar unos segundos.
  6. Agregar el jugo de naranja, limón y mandarina, dejar que evaporen a la mitad.
  7. Agregar a último momento los gajos de mandarina y de naranja y condimentar con sal marina.
  8. Tips: El contenido calórico de los pescados es relativamente bajo y oscila entre 70-80 Kcal por 100 gramos.