{"id":17861,"date":"2019-06-07T13:51:31","date_gmt":"2019-06-07T11:51:31","guid":{"rendered":"https:\/\/www.estorrent.net\/2019\/06\/07\/lubina-a-la-sal-herencia-del-mar-muerto\/"},"modified":"2019-06-07T13:57:26","modified_gmt":"2019-06-07T11:57:26","slug":"llobarro-a-la-sal-herencia-del-mar-mort","status":"publish","type":"post","link":"https:\/\/www.estorrent.net\/ca\/2019\/06\/07\/llobarro-a-la-sal-herencia-del-mar-mort\/","title":{"rendered":"Llobarro a la sal, her\u00e8ncia del Mar Mort"},"content":{"rendered":"<p>Diuen que l&#8217;origen del peix a la sal cal buscar-lo en el Mar Mort, on els exemplars es cobrien d&#8217;argila. En qualsevol cas, aquesta t\u00e8cnica, que en Es Torrent utilitzem di\u00e0riament sobretot amb el llobarro, \u00e9s molt antiga i estesa per tot el Mediterrani.<\/p>\n<p>La t\u00e8cnica consisteix a cobrir el peix amb una crosta de sal gruixuda abans d&#8217;enfornar-lo. D&#8217;aquesta forma, el llobarro es cou en el seu propi suc, adquirint una textura tendra i melosa. Al contrari del que caldria suposar, aquesta t\u00e8cnica no deixa un exc\u00e9s de sal en el plat, sin\u00f3 que la carn adquireix la necess\u00e0ria per a quedi al punt.<\/p>\n<p><a href=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030.jpg\" rel=\"lightbox[17861]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17851\" src=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030.jpg\" alt=\"\" width=\"1200\" height=\"801\" srcset=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030.jpg 1200w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030-300x200.jpg 300w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030-768x513.jpg 768w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030-1024x684.jpg 1024w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520030-700x467.jpg 700w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>La resta de la sal, per contra, absorbeix els greixos, fent possible un plat extraordin\u00e0riament sa i ideal per a les persones que fan dieta o es volen cuidar. La t\u00e8cnica, encara que \u00e9s m\u00e9s popular en els restaurants mariners, amb peixos com a orada i r\u00e8mol, a m\u00e9s de l&#8217;esmentat llobarro, s&#8217;utilitza tamb\u00e9 amb altres aliments, com a carns i verdures.<\/p>\n<p>El plat, a m\u00e9s, t\u00e9 un altre avantatge: la possibilitat de servir-ho enfront del client, costum que en Es Torrent ja adquirirem fa molts anys. Quan el llobarro surt del forn, el col\u00b7loquem en una safata i el portem a la taula, encara cobert per la crosta salina. A continuaci\u00f3, se li donen uns cops fins que el mantell blanc cruix i s&#8217;obre. Llavors es retira la sal, es neteja la pell dels lloms i se serveix la carn, blanca i neta d&#8217;espines, en un plat. La solem acompanyar de la nostres tradicionals patates i pebrots fregits, i tom\u00e0quets enfornats. Sens dubte, \u00e9s una de les grans especialitats del nostre restaurant. Bon profit!<\/p>\n<p><a href=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462.jpg\" rel=\"lightbox[17861]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17857\" src=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462.jpg\" alt=\"\" width=\"1200\" height=\"801\" srcset=\"https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462.jpg 1200w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462-300x200.jpg 300w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462-768x513.jpg 768w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462-1024x684.jpg 1024w, https:\/\/www.estorrent.net\/wp-content\/uploads\/2019\/06\/P1520462-700x467.jpg 700w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diuen que l&#8217;origen del peix a la sal cal buscar-lo en el Mar Mort, on els exemplars es cobrien d&#8217;argila. En qualsevol cas, aquesta t\u00e8cnica, que en Es Torrent utilitzem di\u00e0riament sobretot amb el llobarro, \u00e9s molt antiga i estesa per tot el Mediterrani. La t\u00e8cnica consisteix a cobrir el peix amb una crosta de sal gruixuda abans d&#8217;enfornar-lo. D&#8217;aquesta&#8230;<\/p>\n","protected":false},"author":2,"featured_media":17855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[111,164],"class_list":["post-17861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","tag-cocina-ca","tag-pescados-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Llobarro a la sal, her\u00e8ncia del Mar Mort - Restaurante Es Torrent<\/title>\n<meta name=\"description\" content=\"Diuen que l&#039;origen del peix a la sal cal buscar-lo en el Mar Mort, on els exemplars es cobrien d&#039;argila. 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