{"id":5931,"date":"2026-06-06T23:33:16","date_gmt":"2026-06-06T23:33:16","guid":{"rendered":"https:\/\/beldify.shop\/loup-rellena-al-argan-la-gata-muezza\/"},"modified":"2026-06-06T23:33:16","modified_gmt":"2026-06-06T23:33:16","slug":"loup-rellena-al-argan-la-gata-muezza","status":"publish","type":"post","link":"https:\/\/beldify.shop\/ru\/loup-rellena-al-argan-la-gata-muezza\/","title":{"rendered":"Loup rellena al arg\u00e1n {La gata Muezza}"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n

\nLoup al arg\u00e1n con nabos encurtidos<\/b><\/span><\/p>\n

\nUna lubina\u00a0f\u00e1cil\u00a0de hacer, simple y con un resultado sorprendente.<\/span><\/p>\n

\nSe trata de hacer el pescado en papillote, previamente relleno de gambitas o cualquier otro\u00a0marisco\u00a0o\u00a0crust\u00e1ceo\u00a0que te guste. Le a\u00f1adiremos aceite arg\u00e1n una vez finalizada y serviremos con los famosos nabos encurtidos\u00a0marroqu\u00edes\u00a0y unos\u00a0esp\u00e1rragos.<\/span><\/p>\n

\nEmpezaremos encurtiendo los nabos. Buscaremos para ello, ejemplares carnosos y muy sanos. Lo cortaremos a laminas de no m\u00e1s de\u00a0cinco\u00a0mil\u00edmetros\u00a0de grosor, con la mandolina quedan de lujo. Los cubrimos de sal y dejamos sudar a fin de que dejen ir el amargor y\/o picor. Media hora ser\u00e1 suficiente. Los\u00a0lavamos\u00a0bien a fin de que no quede ning\u00fan resto de sal. Hacemos zumo de lim\u00f3n abundante. Guardamos en botes esterilizados, cubrimos con el zumo de lim\u00f3n, para un bote de 250 grs. a\u00f1adimos cuatro cucharadas soperas de\u00a0az\u00facar\u00a0 Podemos aromatizarlos al gusto, a\u00f1adiendo una rama de canela, o vainilla o chiles, o… A la hora de haberlos preparado, estar\u00e1n listos para el consumo, aunque cuanto m\u00e1s largo sea el proceso de maceraci\u00f3n, mejor resultado conseguiremos.<\/span><\/p>\n

\nEstos nabos, los confitamos a baja temperatura en aceite de arg\u00e1n, abajo explico otras opciones. A 50\u00baC unos veinte minutos ser\u00e1 suficiente. Listo.<\/span><\/p>\n

\nAbrimos el lomo del pescado y la parte de la barriga dejando a cada lado las aletas pelvicas a fin de poder presentarlo despu\u00e9s de pie. Le hacemos unos cortes laterales e insertamos unas laminas de lim\u00f3n. Pelamos las gambas en crudo y las introducimos en el corte que le hemos hecho en el lomo hasta llegar a la espina dorsal. Salpimentamos.<\/span><\/p>\n

\nEnvolvemos\u00a0en papel de horno haciendo una bolsa lo m\u00e1s\u00a0herm\u00e9tica\u00a0posible a fin de hacer el papillote.<\/span><\/p>\n

\nPre calentamos\u00a0el horno a 180\u00baC e introducimos el pescado en su bolsa. Dependiendo del tama\u00f1o, si es de raci\u00f3n, con unos quince minutos estar\u00e1 listo. Es mejor pecar por defecto que por exceso en estas cocciones.<\/span><\/p>\n

\nDisponemos en el plato una cama con los nabos confitados y unos\u00a0esp\u00e1rragos\u00a0a la plancha. Antes de servir, rociamos con aceite de arg\u00e1n en crudo, ya sabes, ese tipo de aceite no es amante de las altas temperaturas.<\/span><\/p>\n

\nLo podemos acompa\u00f1ar con un all i oli ligero, una salsa harissa o bien con chermoula.<\/span><\/p>\n

\nSi no tienes arg\u00e1n, puedes utilizar aceite de\u00a0s\u00e9samo\u00a0al 50% con cualquier otro aceite neutro de semillas, o siempre, con antelaci\u00f3n, puedes fabricarte el famoso <\/span>falso arg\u00e1n<\/span><\/a>.<\/span><\/span><\/div>\n

\nTardar\u00e1s en olvidar esta lubina.<\/span><\/p>\n

\nY vigila con el gato…<\/span><\/p>\n

\n<\/a><\/div>\n

La gata Muezza<\/b><\/span><\/p>\n

\n<\/a><\/div>\n

\nLos hay grandes, peque\u00f1os, cari\u00f1osos, ariscos, ladrones, polic\u00edas, pelotillas, arrogantes, peludos, de vivos colores, nocturnos, diurnos, limpios, sucios, vivos, taciturnos, observadores, pacientes, impacientes, sigilosos, patosos, folloneros,\u00a0silenciosos, cazadores, furtivos\u00a0.. gatos en definitiva, pero todos bendecidos por la mano de Al\u00e1.<\/span><\/p>\n

\nSe dice, que el hombre es acogido en la casa donde vive un gato, aunque este sea el que pague la hipoteca, la casa en cuesti\u00f3n es del rey del marramiau. Pues bien, Marruecos no es la casa de los gatos, sino el pa\u00eds de ellos. No he visto en ning\u00fan otro lugar del mundo tantos gatos como en Marruecos y siempre, donde hay comida… hay un (o varios) gatos. Sobre todo, si esa comida, es pescado. Y su feudo\u00a0privilegiado, su ed\u00e9n particular, Essaouira.<\/span><\/p>\n

\nPero como todo, eso tambi\u00e9n tiene una explicaci\u00f3n.<\/span><\/p>\n

\nAs\u00ed como el perro en el islam es un animal impuro, el gato es todo lo contrario. Una leyenda reza:<\/span><\/p>\n

\nLos hadiz o jadiz son en el islam, los dichos o conversaciones del profeta Mahoma, relatados por sus\u00a0disc\u00edpulos\u00a0y recopiladas por los sabios que le sucedieron.<\/span><\/p>\n

<\/p>\n

\nA trav\u00e9s \u00a0muchos hadizes, se ha sabido el culto y amor que el profeta ten\u00eda por el felino y\u00a0todo\u00a0viene a\u00a0ra\u00edz<\/span>\u00a0de una gata, llamada Muezza, a la que ten\u00eda un cari\u00f1o especial.<\/span><\/span><\/p>\n


\n<\/span><\/p>\n

\nPues bien, un d\u00eda Muezza se qued\u00f3 dormida sobre la manga de chelaba del profeta, dorm\u00eda tan\u00a0pl\u00e1cidamente\u00a0que este, y debido a que ten\u00eda que irse, decidi\u00f3 cortar la manga de la chelaba a fin de no molestar al animal.<\/span><\/span><\/p>\n

\nA su vuelta, esta, como\u00a0agradecimiento\u00a0 le recibi\u00f3 con mucha\u00a0alegr\u00eda\u00a0arqueando su lomo y emitiendo esos sonidos guturales, tan\u00a0caracter\u00edsticos\u00a0de esos animales. Entonces Mahoma, otorg\u00f3 a Muezza y a todos los gatos, la gracia de caer siempre de pie y de poder entrar en el\u00a0para\u00edso.<\/span><\/span><\/p>\n

\nY bien, uno de esos\u00a0para\u00edsos\u00a0para los mixis, si es que hay m\u00e1s de uno, es Marruecos y en particular sus cocinas. M\u00e1s te valdr\u00e1 que el tuyo no te salga ladr\u00f3n.<\/span><\/span><\/p>\n

\n
\n<\/a><\/div>\n<\/div>\n<\/div>\n


\n
\u0421\u0441\u044b\u043b\u043a\u0430 \u043d\u0430 \u0438\u0441\u0442\u043e\u0447\u043d\u0438\u043a <\/a><\/p>","protected":false},"excerpt":{"rendered":"

Loup al arg\u00e1n con nabos encurtidos Una lubina\u00a0f\u00e1cil\u00a0de hacer, simple y con un resultado sorprendente. Se trata de hacer el<\/p>","protected":false},"author":1,"featured_media":5932,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-5931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\nLoup rellena al arg\u00e1n {La gata Muezza} - Beldify.shop - Organic Life Style<\/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:\/\/beldify.shop\/ru\/loup-rellena-al-argan-la-gata-muezza\/\" \/>\n<meta property=\"og:locale\" content=\"ru_RU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Loup rellena al arg\u00e1n {La gata Muezza} - Beldify.shop - Organic Life Style\" \/>\n<meta property=\"og:description\" content=\"Loup al arg\u00e1n con nabos encurtidos Una lubina\u00a0f\u00e1cil\u00a0de hacer, simple y con un resultado sorprendente. 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