{"id":45721,"date":"2020-05-29T17:55:02","date_gmt":"2020-05-29T15:55:02","guid":{"rendered":"https:\/\/www.crowdfarming.com\/sin-categoria\/le-perdemos-el-miedo-a-la-raya-con-2-recetas-del-chef-david-garcia\/"},"modified":"2025-12-22T19:15:50","modified_gmt":"2025-12-22T18:15:50","slug":"le-perdemos-el-miedo-a-la-raya-con-2-recetas-del-chef-david-garcia","status":"publish","type":"post","link":"https:\/\/www.crowdfarming.com\/what-the-field\/es\/recetas\/le-perdemos-el-miedo-a-la-raya-con-2-recetas-del-chef-david-garcia\/","title":{"rendered":"Le perdemos el miedo a la raya con 2 recetas del chef David Garc\u00eda"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Siendo el ingrediente principal una raya que proviene de la pesca artesanal de Galicia y el consejero el chef David Garc\u00eda, que est\u00e1 al frente de El Corral de la Morer\u00eda, el \u00e9xito est\u00e1 asegurado. Y viniendo de Bilbao, una salsa verde -una de las elaboraciones m\u00e1s representativas de la cocina vasca- no pod\u00eda faltar. <\/span><!--more--><\/p>\n<p><span style=\"font-weight: 400;\">La raya es un pescado blanco cartilaginoso que no goza de gran tradici\u00f3n gastron\u00f3mica en Espa\u00f1a hasta ahora, a pesar de que \u201csu protagonismo est\u00e1 creciendo y se le est\u00e1 comenzando a dar mucho valor\u201d a\u00f1ade el cocinero que subraya tambi\u00e9n la importancia de apostar por el <a href=\"https:\/\/pescadodetemporada.org\/\">pescado de temporada.<\/a> \u201cEn Bilbao est\u00e1n ya recogiendo chicharr\u00f3, la anchoa, sepia\u2026\u00bb, cuenta el vasco que suele salir a faenar de vez en cuando. Con el restaurante parado, \u00e9l se ha refugiado en su tierra desde la que compart\u00eda algunas de sus recetas. Hace poco compart\u00eda un <a href=\"https:\/\/www.instagram.com\/p\/CAat2K3lS7b\/\">arroz cremoso con zanahoria<\/a>, regaliz y setas, de esc\u00e1ndalo.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hay que poner en valor los proyectos cuya filosof\u00eda nace de la pesca artesanal, cuya pr\u00e1ctica ayuda a preservar el fondo marino al consumir pescados y mariscos que respetan tanto vedas como tallas m\u00ednimas. Uno de ellos nos ha tra\u00eddo hasta casa una raya de irreprochable calidad, es <a href=\"https:\/\/www.instagram.com\/p\/CAu7QpyKnqN\/\">Pescados Loureda<\/a>. Desde Galicia, al frente de la empresa adherida al dec\u00e1logo de sostenibilidad integral de la Industria Alimentaria del Ministerio de Agricultura, Pesca y Alimentaci\u00f3n y con el certificado Slow Food de sostenibilidad, se encuentra Mary. Ella y su equipo se encargan de acercar pescado sostenible a regiones de Espa\u00f1a donde no hay mar.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RallaPescado.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5088\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RallaPescado.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><b>Raya en salsa verde<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00bd kg ala de raya (Pescados Loureda)<\/span><\/li>\n<li>2 dientes de ajo (Conservas Cachopo)<\/li>\n<li>2 cucharadas de harina (Despelta)<\/li>\n<li>1 manojo de perejil (El Huertecito)<\/li>\n<li>Fumet (que haremos con cabezas y espinas de pescado previamente)<\/li>\n<li>1 vaso chorrito de vino blanco<\/li>\n<li>Aceite<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Se trata de una receta que asusta de lo sencilla que es. El m\u00e9rito es de los ingredientes, su calidad y su frescura. Comenzaremos por un fumet de pescado \u201cque se puede hacer incluso el d\u00eda de antes: \u201crehogarlo antes, incluso con un poco de verdura, a\u00f1adir agua fr\u00eda y darle un hervor durante media hora desespumando, para dejarlo reposando un par de horas y colarlo para poder usarlo\u201d.<\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Fumet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5081\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Fumet.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">En una cazuela, con un poco de aceite, laminamos los ajos sin el germen y los a\u00f1adimos desde fr\u00edo para ir dor\u00e1ndolos lentamente aunque \u201ctambi\u00e9n se pueden dejar infusionar en el aceite la noche anterior\u201d a\u00f1ade el chef. Cuando empiece a pilpilear echamos \u00bd vaso de vino blanco, la harina consiguiendo una rouge, a\u00f1adiremos el resto de vino y poco a poco el fumet \u201ces importante que se trabaje sin prisas para que coja textura, no se note el sabor de la harina, se vaya la acidez del vino\u2026\u201d cuenta el maestro de fondos y reducciones. <\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5082\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa1.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Una vez hecha la salsa, se hace la emulsi\u00f3n por separado con el aceite y las hojas de perejil, que una vez colada comenzaremos a integrarla a la salsa de la cazuela a emulsionar. <\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Perejil.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5083\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Perejil.jpg\" alt=\"\" width=\"750\" height=\"700\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5084\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa2.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5085\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Salsa3.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Una salsa verde fuera de lo que marcan los est\u00e1ndares de lo tradicional como pod\u00e9is leer. Llegado el momento de la raya, Garc\u00eda tambi\u00e9n recomienda \u201cponerla en sal unas horas antes para que filtre hasta la carne\u201d, lista la salsa, echar los trozos de raya para que se cocinen durante unos 10 minutos lentamente.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RallaSalsaVerde.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5087\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RallaSalsaVerde.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><b>Raya empanada con salsa de pimientos<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00bd kg ala de raya (Pescados Loureda)<\/span><\/li>\n<li>2 pimientos rojos o bote pimientos piquillo (Conservas ortema)<\/li>\n<li>Pan rayado<\/li>\n<li>Harina<\/li>\n<li>Huevo (Granja av\u00edcola Puro campo)<\/li>\n<li>Aceite<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RayaPimientos.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5078\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RayaPimientos.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Tiene todas las papeletas para convertirse en un <\/span><i><span style=\"font-weight: 400;\">fish and chips <\/span><\/i><span style=\"font-weight: 400;\">sofisticado. Es un concepto muy sencillo que se convierte en un platazo para los d\u00edas de verano. F\u00e1cil y sabroso a partes iguales, consiste en deliciosos y crujientes pedazos de pescado empanado por una parte y una salsa de acompa\u00f1amiento por otra. Harina, huevo, pan rallado y sal es el orden que hay que seguir para un buen rebozado y que al producto le espere una sart\u00e9n con aceite bien caliente. Prepararemos la raya seg\u00fan esto, y a fre\u00edr.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Rebozado.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5075\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Rebozado.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Freir.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5076\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Freir.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Para evitarnos el engorro que supone asar y pelar los pimientos posteriormente, Garc\u00eda propone \u201cutilizar un bote de pimientos en conserva, porque es m\u00e1s r\u00e1pido. Para los que dispongan de tiempo \u201clo ideal es tapar los pimientos con papel de plata y conservar el jugo que ha soltado\u201d. <\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Pimientos.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5079\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/Pimientos.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Cualquiera de las dos elaboraciones nos sirve para elaborar nuestra salsa que obtendremos simplemente triturando esos pimientos con el caldito, hasta conseguir una salsa. \u201cSe le puede dar un toque gracioso con un aceite ahumado, alguna sal, aceite arom\u00e1tico que tengamos o que hagamos por ejemplo de cebollino, que le da frescor, mola y es divertido\u201d aconseja el chef.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RayaPimiento.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5093\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/RayaPimiento.jpg\" alt=\"\" width=\"750\" height=\"501\" \/><\/a><\/p>\n<p>Escrito por\u00a0<a href=\"https:\/\/www.instagram.com\/nataliamente_\/\">Natalia Mart\u00ednez<\/a>, periodista gastron\u00f3mica.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Siendo el ingrediente principal una raya que proviene de la pesca artesanal de Galicia y el consejero el chef David Garc\u00eda, que est\u00e1 al frente de El Corral de la Morer\u00eda, el \u00e9xito est\u00e1 asegurado. Y viniendo de Bilbao, una salsa verde -una de las elaboraciones m\u00e1s representativas de la cocina vasca- no pod\u00eda faltar.<\/p>\n","protected":false},"author":3,"featured_media":45734,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-45721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le perdemos el miedo a la raya con 2 recetas del chef David Garc\u00eda - WTF<\/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:\/\/www.crowdfarming.com\/es\/what-the-field\/recetas\/le-perdemos-el-miedo-a-la-raya-con-2-recetas-del-chef-david-garcia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le perdemos el miedo a la raya con 2 recetas del chef David Garc\u00eda - WTF\" \/>\n<meta property=\"og:description\" content=\"Siendo el ingrediente principal una raya que proviene de la pesca artesanal de Galicia y el consejero el chef David Garc\u00eda, que est\u00e1 al frente de El Corral de la Morer\u00eda, el \u00e9xito est\u00e1 asegurado. 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