{"id":13873,"date":"2014-05-24T10:11:07","date_gmt":"2014-05-24T08:11:07","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=13873"},"modified":"2022-04-07T11:17:40","modified_gmt":"2022-04-07T09:17:40","slug":"salmo-en-pasta-de-fulls","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/salmo-en-pasta-de-fulls","title":{"rendered":"Salm\u00f3 en pasta de fulls"},"content":{"rendered":"

Ingredients<\/strong>
\n
1 llom de salm\u00f3, sense la pell i sense espines
\n2 l\u00e0mines de pasta de fulsl congelades
\n250 g d’espinacs
\n2 alls
\n1 ceba gran
\n1 cullerada sopera de farina
\nMig tas\u00f3 de llet
\n1 ou
\nPinyons
\nSal
\nOli
\nPebre bo
\nNou moscada.
\n
Elaboració<\/strong><\/p>\n

Primer cal coure els espinacs en aigua amb sal. Escorreu-los b\u00e9, els podeu premsar en un colador.<\/p>\n

Descongelau la pasta de fulls com indica el fabricant.<\/p>\n

En una paella amb una mica d’oli sofregiu a foc lent la ceba i els alls picats. Quan la ceba estigui transparent hi afegim la farina i li donam un parell de voltes. Despr\u00e9s li afegim a poc a poc la llet perqu\u00e8 es faci com una crema. Finalment hi afegirem els espinacs i ho tornarem a sofregir tot junt. Despr\u00e9s hi posam sal i pebre bo al gust, una mica de nou moscada ratllada i finalment els pinyons.<\/p>\n

Col\u00b7loqueu paper d’enfornar a la safata del forn, col\u00b7loqueu-hi a sobre un full de pasta de fulls. A damunt, hi col\u00b7loqueu-hi el llom de salm\u00f3 salpebrat. Repartiu-hi la crema d’espinacs sobre el salm\u00f3. A continuaci\u00f3, cobriu-ho amb l’altre full de pasta de fulsl fent un plec a les vores perqu\u00e8 quedi ben tancat. Pinteu-ho amb un ou batut.<\/p>\n

Per acabar, ficau-ho al forn, pr\u00e8viament escalfat a 250\u00ba al centre del forn. Quan l’enforneu, baixeu la temperatura a 200\u00ba. Ha d’estar un total de 30 minuts al forn. Si veis que passats devers 20 minuts, la pasta de fulls ja est\u00e0 daurada, cal baixar la temperatura a 180 \u00ba i ho deixau-ho fins arribar als 30 minuts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Primer cal coure els espinacs en aigua amb sal. Escorreu-los b\u00e9, els podeu premsar en un…<\/p>\n","protected":false},"author":35,"featured_media":13874,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[12],"concurs-mossegades":[913],"dificultat":[685],"ingredient":[732],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[681],"coauthors":[],"class_list":["post-13873","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","concurs_receptes_mossegades-concurs-de-receptes-maig-2014","dificultat-mitjana","ingredient-marisc-i-peix","temps_de_preparacio-entre-30-i-60-minutes"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nSalm\u00f3 en pasta de fulls<\/title>\n<meta name=\"description\" content=\"Recepta salm\u00f3 en pasta de fulls - 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