{"id":5809,"date":"2021-05-23T23:56:07","date_gmt":"2021-05-23T22:56:07","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/bacalhau-no-forno-com-batatas-duchesse-manga-e-vinagreta-de-beterraba\/"},"modified":"2024-03-08T15:38:32","modified_gmt":"2024-03-08T15:38:32","slug":"baked-codfish-with-duchesse-potatoes-mango-and-beetroot-vinaigrette","status":"publish","type":"receitas","link":"https:\/\/riber.webview.pt\/en\/recipes\/baked-codfish-with-duchesse-potatoes-mango-and-beetroot-vinaigrette\/","title":{"rendered":"Baked codfish with duchesse potatoes, mango and beetroot vinaigrette"},"content":{"rendered":"\n<p>Looking for a special recipe for baked <a href=\"https:\/\/riber.webview.pt\/en\/codfish\/\" target=\"_blank\" rel=\"noreferrer noopener\">Codfish <\/a>&nbsp;with duchesse potatoes? Check out the full recipe here!<\/p>\n\n\n\n<p>First defrost the Riberalves codfish loins. In a roasting pan with the bottom covered with olive oil, place the peppercorn mixture and the bay leaf.<\/p>\n\n\n\n<p>Arrange the codfish loins skin side up, drizzle with a little olive oil and place in a preheated oven at 200\u00b0C for approximately 20 minutes.<\/p>\n\n\n\n<p>To prepare the duchesse potatoes: boil the peeled and diced potatoes in salted water. Drain well and mash with a potato masher or a potato sieve. Add the butter and mix together.<\/p>\n\n\n\n<p>Add the egg yolks previously beaten and seasoned with salt, freshly ground black pepper and nutmeg and stir well.<\/p>\n\n\n\n<p>Place the puree in a pastry bag with a star or crimped tip, and place small quantities simulating a merengue, on the baking tray already lined with baking paper.<\/p>\n\n\n\n<p>Bake in a preheated oven at 200\u00b0C for 10 minutes or until golden brown (same time as the codfish loins).<\/p>\n\n\n\n<p>To prepare the vinaigrette: mash the cooked beetroot well with a fork, add 2 tablespoons of olive oil, 6 tablespoons of vinegar, salt and freshly ground black pepper and mix well.<\/p>\n\n\n\n<p>Serve the codfish loins with the duchesse potatoes, mango cubes and the beetroot vinaigrette, all sprinkled with thyme.<\/p>\n\n\n\n<p>The baked Riberalves Codfish with duchesse potatoes recipe is ready! Please help yourself.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><a rel=\"noreferrer noopener\" href=\"https:\/\/riberalveslojaonline.pt\/\" target=\"_blank\"><\/a><a href=\"https:\/\/riberalveslojaonline.pt\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><strong><a href=\"https:\/\/www.instagram.com\/bacalhau_riberalves\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>READY TO TASTE GOOD!<\/strong><\/a><\/strong><\/strong><\/h2>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":3735,"template":"","categories":[54,36,259],"colecoes":[321,327,324],"class_list":["post-5809","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-elaborated","category-originais-en","colecoes-christmas","colecoes-original-and-innovative","colecoes-special-occasions"],"acf":[],"_links":{"self":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas\/5809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas"}],"about":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/types\/receitas"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media\/3735"}],"wp:attachment":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media?parent=5809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/categories?post=5809"},{"taxonomy":"colecoes","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/colecoes?post=5809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}