{"id":16902,"date":"2025-11-02T20:31:10","date_gmt":"2025-11-02T18:31:10","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=16902"},"modified":"2026-09-28T14:43:27","modified_gmt":"2026-09-28T12:43:27","slug":"bacalao-mejillones-azules-salsa-de-perejil","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/es\/inspirate\/bacalao-mejillones-azules-salsa-de-perejil\/","title":{"rendered":"Bacalao, mejillones azules y salsa de perejil"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Restaurant KOKS es un restaurante con dos estrellas Michelin situado en las Islas Feroe. Conocido por su enfoque innovador de la cocina, KOKS se ha convertido en un destino para los amantes de la gastronom\u00eda de todo el mundo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cocina de KOKS est\u00e1 profundamente arraigada en el paisaje de las Feroe, presentando una interpretaci\u00f3n moderna de las pr\u00e1cticas culinarias tradicionales de las Feroe. El restaurante es famoso por utilizar ingredientes locales de temporada de la tierra y el mar circundantes, incluyendo cordero fermentado, mariscos y plantas recolectadas localmente. Cada plato est\u00e1 dise\u00f1ado para ofrecer una experiencia gastron\u00f3mica que refleje la cultura y las tradiciones culinarias de las Feroe al mismo tiempo que se superan los l\u00edmites de la alta cocina.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">PASO 1: Bacalao<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500 g de filete de bacalao salado<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Empiece por enjuagar bien la sal del filete de bacalao y luego l\u00edmpielo.<\/p><\/li><li class=\"instruction-step\"><p>Dividir el filete en trozos de unos 40 gramos cada uno.<\/p><\/li><li class=\"instruction-step\"><p>Coloca estos trozos en un recipiente grande y ll\u00e9nalo de agua.<\/p><\/li><li class=\"instruction-step\"><p>Deje los peces en remojo en el agua durante un d\u00eda entero, refrescando el agua cada cuatro horas.<\/p><\/li><li class=\"instruction-step\"><p>Pasado el periodo de 24 horas, cocina al vapor una porci\u00f3n del bacalao para comprobar su textura. Debe ser escamosa y sedosa, con un ligero toque salado. Si a\u00fan no ha alcanzado esta textura, extienda el proceso de remojo por otras 4, 8 o 12 horas.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">PASO 2: Mejillones azules con ajo negro<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">300 g de mejillones azules<\/li><li class=\"ingredient-item\">3\u20134 dientes de ajo negro<\/li><li class=\"ingredient-item\">Salpicadura de agua (seg\u00fan sea necesario)<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Tritura el ajo negro en un procesador de alimentos hasta obtener un pur\u00e9 suave. Si el ajo est\u00e1 demasiado seco, a\u00f1ade un chorrito de agua.<\/p><\/li><li class=\"instruction-step\"><p>Cuece los mejillones azules al vapor durante unos minutos hasta que se abran y d\u00e9jalos enfriar.<\/p><\/li><li class=\"instruction-step\"><p>Una vez fr\u00edos, abrir y limpiar los mejillones antes de cubrirlos con el pur\u00e9 de ajo negro.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">PASO 3: Salsa de perejil<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g de pur\u00e9 de espinacas<\/li><li class=\"ingredient-item\">100g de pur\u00e9 de perejil<\/li><li class=\"ingredient-item\">100g de aceite de perejil<\/li><li class=\"ingredient-item\">15g de agua<\/li><li class=\"ingredient-item\">Vinagre de vino blanco 7g<\/li><li class=\"ingredient-item\">2g de sal<\/li><li class=\"ingredient-item\">0.5g goma xantana<\/li><li class=\"ingredient-item\">500g de caldo de mejillones<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>A\u00f1adir todos los ingredientes, excepto el caldo de mejillones y el aceite de perejil, a un robot de cocina.<\/p><\/li><li class=\"instruction-step\"><p>Mezclar estos ingredientes, a\u00f1adiendo el caldo de mejill\u00f3n justo para facilitar el proceso y conseguir un pur\u00e9 homog\u00e9neo.<\/p><\/li><li class=\"instruction-step\"><p>A continuaci\u00f3n, a\u00f1adir el resto del caldo de mejillones.<\/p><\/li><li class=\"instruction-step\"><p>Por \u00faltimo, incorporar lentamente el aceite de perejil a la mezcla.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h3 data-start=\"98\" data-end=\"115\"><strong data-start=\"102\" data-end=\"113\">Cr\u00e9ditos<\/strong><\/h3>\r\n<p data-start=\"116\" data-end=\"186\"><strong data-start=\"116\" data-end=\"133\">Cr\u00e9dito de la foto:<\/strong> Restaurante KOKS<br data-start=\"149\" data-end=\"152\" \/><strong data-start=\"152\" data-end=\"167\">Restaurante:<\/strong> Restaurante Jordn\u00e6r<\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5763,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Bacalao with Blue Mussels & Parsley Sauce \u2013 Nordic Recipe","_seopress_titles_desc":"Discover a Nordic bacalao dish with blue mussels and parsley sauce, inspired by modern fine dining and traditional seafood techniques.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"bacalao recipe,blue mussels,parsley sauce","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-16902","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations\/16902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=16902"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=16902"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=16902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}