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Ventresca de bonito confitada con vinagreta de lentejas
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Ingredients
- 1 chorrito de aceite de oliva virgen extra
- 900 g de ventresca de bonito cortada en 2 trozos
- ½ cucharadita de extracto de buey
- 30 g de zumo de limón
- 200 g de agua
Vinagreta de lentejas
- 1 chalota
- 65 g de zanahoria en trozos
- 30 g de apio en trozos
- 1 tomate pelado y sin pepitas
- ½ cucharadita de extracto de buey
- 20 g de vinagre de jerez
- 50 g de aceite de oliva virgen extra
- 200 g de lentejas cocidas en conserva (lavadas y escurridas)
- 20 ramitas de cebollino fresco picado
- 1 bolsa de hojas baby de ensalada variada
- Nutrition
- per 1 ración
- Calories
- 1940 kJ / 464 kcal
- Protein
- 54.82 g
- Carbohydrates
- 11.79 g
- Fat
- 21.88 g
- Fiber
- 5.49 g
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