Crema de guisantes y espinacas con merluza y huevo poché

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Crema de guisantes y espinacas con merluza y huevo poché. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Crema de guisantes y espinacas con merluza y huevo poché is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look fantastic. Crema de guisantes y espinacas con merluza y huevo poché is something which I've loved my whole life.

Many things affect the quality of taste from Crema de guisantes y espinacas con merluza y huevo poché, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de guisantes y espinacas con merluza y huevo poché delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de guisantes y espinacas con merluza y huevo poché is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Crema de guisantes y espinacas con merluza y huevo poché using 9 ingredients and 6 steps. Here is how you cook it.

Plato saludable y muy completo: legumbres, verduras, pescado y huevo

Ingredients and spices that need to be Get to make Crema de guisantes y espinacas con merluza y huevo poché:

1. 1 Cebolla
2. 3 dientes Ajo
3. 240 g Guisantes
4. 200 g Espinacas
5. 1 Calabacín
6. 1-2 tazas Caldo/ Agua
7. 4 piezas Merluza sin espinas
8. 4 Huevos
9. Aceite de oliva virgen extra

Steps to make to make Crema de guisantes y espinacas con merluza y huevo poché

1. Cortar ajo y cebolla y pochar en una olla con aceite de oliva. Retirar dos cucharadas para decorar el plato al emplatar.
2. Añadir el calabacín pelado y cortado en dados gordos para que no pierda vitaminas. Dejar 15 minutos a fuego medio.
3. Añadir los guisantes, el caldo/agua hasta cubrir las verduras y luego las espinacas. Dejar 15 minutos a fuego medio.
4. Añadir sal y perejil. Triturar todo con una Thermomix o una batidora hasta conseguir aspecto de crema. Se puede añadir nata líquida, leche evaporada o leche para aclarar.
5. Hacer la merluza aparte y poner encima de la crema. La merluza puedes hacerla al horno con un chorrito de aceite, a la sartén o incluso al microondas. Esta última opción es la que he elegido yo: echas un chorrito de aceite y 3 minutos al microondas, luego le das la vuelta y 2 minutos más.
6. Para hacer el huevo pasado por agua o poché lo dejas en agua hirviendo durante 5 minutos exactos y cortas la cocción con agua fría.

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