Bacalao meneao (Thermomix)

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Bacalao meneao (Thermomix). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Bacalao meneao (Thermomix) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look fantastic. Bacalao meneao (Thermomix) is something that I have loved my whole life.

Many things affect the quality of taste from Bacalao meneao (Thermomix), 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 Bacalao meneao (Thermomix) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Bacalao meneao (Thermomix) estimated approx 30 minutos.

To begin with this particular recipe, we have to first prepare a few components. You can cook Bacalao meneao (Thermomix) using 7 ingredients and 3 steps. Here is how you can achieve that.

Aperitivo que se sirve el día de Nochebuena, típico de Callosa de Segura en Alicante. Buenísimo. Mejor que la brandada, os lo aseguro.

Es una receta que va de generación en generación y que ha pasado a mi familia

Ingredients and spices that need to be Take to make Bacalao meneao (Thermomix):

1. 250 gr. lomos de bacalao
2. 400 gr. patatas
3. 4 dientes ajo (esto es al gusto de cada uno)
4. 1 yema huevo
5. 1 cda aceite de oliva
6. 1 chorrito limón exprimido (al gusto)
7. 1 pizca sal

Steps to make to make Bacalao meneao (Thermomix)

1. Desalamos el día anterior los lomos de bacalao con varios cambios de agua.
2. Hervimos en una olla el bacalao y las patatas y reservamos. Trituramos los ajos en la Thermomix, 30 segundos velocidad 4-5. Añadimos el bacalao a velocidad cuatro y sin tiempo, hasta que esté desmigado pero no excesivamente.
3. Ponemos la mariposa en las cuchillas y añadimos las patatas, la yema de huevo, el aceite, el limón y la sal, sin tiempo, veloc. 2-3. Vamos comprobando que la mezcla va ligando (tipo alioli) y paramos para probarlo y darle el punto de sal. Si hace falta, podemos añadir un poco de aceite. Textura fina

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