{"id":308,"date":"2008-03-04T13:02:04","date_gmt":"2008-03-04T18:02:04","guid":{"rendered":"http:\/\/migranitodesal.com\/?p=308"},"modified":"2024-02-12T09:55:24","modified_gmt":"2024-02-12T08:55:24","slug":"truchas-rellenas-a-mi-manera","status":"publish","type":"post","link":"https:\/\/migranitodesal.com\/?p=308","title":{"rendered":"Truchas rellenas a mi manera"},"content":{"rendered":"\n<p>Hoy os traigo unas sencillas truchas, pero que fritas de esta manera cogen un buen sabor, son muy f\u00e1ciles de hacer y con una ensaladita de lechuga y tomate ya tenemos una cena lista, adem\u00e1s no s\u00e9 si es que yo ahora las veo mucho en los supermercados o que es tiempo de truchas.<\/p>\n\n\n\n<p><u>Ingredientes: <\/u><\/p>\n\n\n\n<p>1 por persona seg\u00fan tama\u00f1o<br>lonchas finas de jam\u00f3n serrano<br>un par de guindillas y 2 hojas de laurel<br>4 o 5 dientes de ajo<br>aceite para fre\u00edrlas y harina para enharinarlas<\/p>\n\n\n\n<p><u>Elaboraci\u00f3n: <\/u><\/p>\n\n\n\n<p>Pedir en la pescader\u00eda que os quiten la espina.<br>Lavarlas, secarlas y ponerlas encima de un pa\u00f1o abiertas<br>Repasarla un poco m\u00e1s de espinas<br>Salpimentarlas, colocarle el jam\u00f3n en una parte y cerrarlas con palillos o pinchos de acero (los hay a prop\u00f3sito para esas cosas)<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2008\/03\/truchas_rellenas1.jpg\"><img decoding=\"async\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2008\/03\/truchas_rellenas1_thumb.jpg\" alt=\"truchas_rellenas1\"\/><\/a><\/figure>\n\n\n\n<p>Pasarlas por harina.<br>Calentar el aceite y antes de echar las truchas, poner los ajos, las guindillas y el laurel, mantener dentro el tiempo que fre\u00edmos el pescado.<br>Servir con una ensalada al gusto.<\/p>\n\n\n\n<p>Que aproveche!!!!!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hoy os traigo unas sencillas truchas, pero que fritas de esta manera cogen un buen sabor, son muy f\u00e1ciles de hacer y con una ensaladita de lechuga y tomate ya tenemos una cena lista, adem\u00e1s no s\u00e9 si es que yo ahora las veo mucho en los supermercados o que es tiempo de truchas. Ingredientes: 1 por persona seg\u00fan tama\u00f1olonchas finas de jam\u00f3n serranoun par de guindillas y 2 hojas de laurel4 o 5 dientes de ajoaceite para fre\u00edrlas y harina para enharinarlas Elaboraci\u00f3n: Pedir en la pescader\u00eda que os quiten la espina.Lavarlas, secarlas y ponerlas encima de un pa\u00f1o abiertasRepasarla un poco m\u00e1s de espinasSalpimentarlas, colocarle el jam\u00f3n en una parte y cerrarlas con palillos o pinchos de acero (los hay a prop\u00f3sito para esas cosas) Pasarlas por harina.Calentar el aceite y antes de echar las truchas, poner los ajos, las guindillas y el laurel, mantener dentro el tiempo que fre\u00edmos el pescado.Servir con una ensalada al gusto. Que aproveche!!!!!!!<\/p>\n","protected":false},"author":1,"featured_media":1974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Truchas rellenas a mi manera - Mi granito de sal.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/migranitodesal.com\/?p=308\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Truchas rellenas a mi manera - Mi granito de sal.\" \/>\n<meta property=\"og:description\" content=\"Hoy os traigo unas sencillas truchas, pero que fritas de esta manera cogen un buen sabor, son muy f\u00e1ciles de hacer y con una ensaladita de lechuga y tomate ya tenemos una cena lista, adem\u00e1s no s\u00e9 si es que yo ahora las veo mucho en los supermercados o que es tiempo de truchas. Ingredientes: 1 por persona seg\u00fan tama\u00f1olonchas finas de jam\u00f3n serranoun par de guindillas y 2 hojas de laurel4 o 5 dientes de ajoaceite para fre\u00edrlas y harina para enharinarlas Elaboraci\u00f3n: Pedir en la pescader\u00eda que os quiten la espina.Lavarlas, secarlas y ponerlas encima de un pa\u00f1o abiertasRepasarla un poco m\u00e1s de espinasSalpimentarlas, colocarle el jam\u00f3n en una parte y cerrarlas con palillos o pinchos de acero (los hay a prop\u00f3sito para esas cosas) Pasarlas por harina.Calentar el aceite y antes de echar las truchas, poner los ajos, las guindillas y el laurel, mantener dentro el tiempo que fre\u00edmos el pescado.Servir con una ensalada al gusto. 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