{"id":196021,"title":"Cod la cuptor \u00een crust\u0103 de nuci, cu varz\u0103 de Bruxelles la tigaie","modified":"2026-10-30T21:46:44+01:00","plain":"Un file gros de cod copt sub o crust\u0103 de nuci, usturoi \u0219i ierburi aromatice, cu varz\u0103 de Bruxelles rumenit\u0103 la tigaie.\n\n\n\nAcest cod la cuptor ajunge \u00een farfurie cu o crust\u0103 aurie de nuci m\u0103run\u021bite \u0219i o carne alb\u0103 care se desface \u00een foi\u021be suculente. Al\u0103turi, varza de Bruxelles fraged\u0103 la interior, bine rumenit\u0103 pe partea t\u0103iat\u0103, aduce o not\u0103 u\u0219or am\u0103ruie. Totul se preg\u0103te\u0219te \u00een aproximativ 35 de minute, pentru o persoan\u0103. O re\u021bet\u0103 de ad\u0103ugat la felurile mele principale keto.\n\n\n\nCe este codul la cuptor \u00een crust\u0103 ?\n\n\n\nEste un file gros de cod copt la temperatur\u0103 moderat\u0103, acoperit cu un amestec care se \u00eent\u0103re\u0219te la c\u0103ldur\u0103. Aici, crusta \u00eembin\u0103 nuci pecan sau macadamia m\u0103run\u021bite, un g\u0103lbenu\u0219, un c\u0103\u021bel de usturoi zdrobit, cep\u0219oar\u0103 \u0219i p\u0103trunjel uscate. Nu are nevoie de pesmet sau de br\u00e2nz\u0103 : g\u0103lbenu\u0219ul leag\u0103 totul, iar nucile \u00eei dau textura crocant\u0103.\n\n\n\nVerzele de Bruxelles, t\u0103iate \u00een jum\u0103t\u0103\u021bi, se rumenesc la tigaie cu usturoi \u0219i pu\u021bin ardei iute ro\u0219u, dup\u0103 preferin\u021b\u0103, la fel ca alte legume bine rumenite.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Cod cu br\u00e2nz\u0103 cu mucegai albastru, copt \u00een h\u00e2rtie de copt.\n\n\n\nOriginea acestei variante\n\n\n\nAcoperirea unui pe\u0219te delicat \u00eenainte de a-l pune la cuptor este un gest obi\u0219nuit \u00een buc\u0103t\u0103ria de acas\u0103 : crusta protejeaz\u0103 carnea, p\u0103streaz\u0103 aromele la suprafa\u021b\u0103 \u0219i adaug\u0103 textur\u0103. Fie c\u0103 folosim pesmet, ierburi aromatice sau nuci, principiul r\u0103m\u00e2ne acela\u0219i.\n\n\n\nAceast\u0103 variant\u0103 pune nucile \u00een prim-plan. M\u0103run\u021bite \u00een buc\u0103\u021bele, se rumenesc \u00eencet, \u00een timp ce fileul de cod, gros \u0219i uniform, se g\u0103te\u0219te f\u0103r\u0103 s\u0103 se usuce.\n\n\n\nIngredientele principale\n\n\n\nAlege un file gros de cod provenit din pescuit durabil \u0219i tamponeaz\u0103-l bine cu prosoape de h\u00e2rtie : crusta ader\u0103 mai bine pe o suprafa\u021b\u0103 uscat\u0103. O jum\u0103tate de lingur\u0103 de unt sau de ulei de m\u0103sline cu gust delicat se folose\u0219te jum\u0103tate pentru a unge vasul \u0219i jum\u0103tate pentru a unge pe\u0219tele \u00eenainte de a ad\u0103uga sarea \u0219i amestecul pentru crust\u0103.\n\n\n\nPe aceea\u0219i tem\u0103 : Pe\u0219te alb la cuptor \u0219i dovlecei la tigaie.\n\n\n\nNucile trebuie s\u0103 r\u0103m\u00e2n\u0103 buc\u0103\u021bele, zdrobite \u00een mojar f\u0103r\u0103 s\u0103 devin\u0103 o past\u0103. Nucile pecan dau un gust mai intens, iar cele macadamia o arom\u0103 mai bogat\u0103, de unt. Usturoiul se folose\u0219te de dou\u0103 ori : un c\u0103\u021bel \u00een crust\u0103, doi la varza de Bruxelles.\n\n\n\nCalculeaz\u0103 150 g de varz\u0103 de Bruxelles cur\u0103\u021bat\u0103 pentru fiecare por\u021bie \u0219i o jum\u0103tate de ardei iute ro\u0219u, op\u021bional. Pentru tigaie, folose\u0219te ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, ca la o varz\u0103 chinezeasc\u0103 sotat\u0103.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nVarza de Bruxelles se g\u0103te\u0219te aproximativ 20 de minute la foc moderat : dac\u0103 focul este prea puternic, frunzele desprinse se \u00eennegresc. Usturoiul zdrobit \u0219i ardeiul iute se adaug\u0103 dup\u0103 10 minute. \u00centre timp, codul decongelat se coace 13 p\u00e2n\u0103 la 15 minute \u00een cuptorul \u00eenc\u0103lzit la 180 \u00b0C. Dac\u0103 \u00eel pui \u00eenc\u0103 congelat, calculeaz\u0103 aproape o jum\u0103tate de or\u0103 \u0219i urm\u0103re\u0219te culoarea nucilor.\n\n\n\nPentru varietate : Ficat de vi\u021bel.\n\n\n\nCarnea este gata c\u00e2nd devine opac\u0103 \u0219i se desface cu furculi\u021ba, iar crusta este u\u0219or aurie, ca la un file de pe\u0219te la friteuza cu aer cald. Serve\u0219te imediat, cu crusta pe\u0219telui \u00een sus \u0219i varza al\u0103turi, nu dedesubt, pentru a p\u0103stra nucile crocante.\n\n\n\nDescoper\u0103 toate re\u021betele mele keto.\n\n\n\n\n\n\tCod la cuptor \u00een crust\u0103 de nuci, varz\u0103 de Bruxelles la tigaie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 file gros de cod (provenit din pescuit durabil)0.5 lingur\u0103 de unt ((din lapte de vaci hr\u0103nite cu iarb\u0103), sau de ulei de m\u0103sline cu gust delicat)1 g\u0103lbenu\u0219 de ou1 c\u0103\u021bel de usturoi0.5 linguri\u021b\u0103 de cep\u0219oar\u0103 ((uscat\u0103))0.5 linguri\u021b\u0103 de p\u0103trunjel ((uscat))O m\u00e2n\u0103 de nuci pecan (sau de macadamia)Pentru varza de Bruxelles150 g de varz\u0103 de Bruxelles (greutate net\u0103)2 c\u0103\u021bei de usturoi0.5 ardei iute ro\u0219u ((chili sau spaniol), op\u021bional)2 linguri de ulei (de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic)\t\n\t\n\t\tScoate pe\u0219tele din congelator cu c\u00e2teva ore \u00eenainte \u0219i pune-l \u00een frigider. Scoate pe\u0219tele din frigider. Dac\u0103 nu ai suficient timp, las\u0103 pe\u0219tele s\u0103 se dezghe\u021be \u00een afara frigiderului.Pre\u00eenc\u0103lze\u0219te cuptorul la 180 de grade.Cur\u0103\u021b\u0103 verzi\u0219oarele de Bruxelles \u0219i taie-le \u00een jum\u0103t\u0103\u021bi.\u00cencinge uleiul \u00een tigaie \u0219i adaug\u0103 verzi\u0219oarele de Bruxelles. Nu da focul prea tare. Altfel, frunzele exterioare sau desprinse se pot arde.Zdrobe\u0219te primii doi c\u0103\u021bei de usturoi cu presa, taie ardeiul iute \u00een buc\u0103\u021bele \u0219i adaug\u0103-le dup\u0103 aproximativ 10 minute. G\u0103te\u0219te verzi\u0219oarele de Bruxelles aproximativ 20 de minute \u00een total.Zdrobe\u0219te al treilea c\u0103\u021bel de usturoi cu presa. M\u0103run\u021be\u0219te sau piseaz\u0103 nucile (\u00een mojar). Separ\u0103 albu\u0219ul de g\u0103lbenu\u0219 \u0219i p\u0103streaz\u0103 g\u0103lbenu\u0219ul. Nu folosi albu\u0219ul. Bate g\u0103lbenu\u0219ul cu ierburile aromatice, usturoiul \u0219i nucile.Folose\u0219te jum\u0103tate din unt pentru a unge fundul vasului pentru cuptor. Usuc\u0103 fileul prin tamponare \u0219i a\u0219az\u0103-l peste unt. \u00centinde cealalt\u0103 jum\u0103tate din unt pe file. Presar\u0103 sare peste file. Distribuie amestecul cu ou peste file. Coace timp de 13 p\u00e2n\u0103 la 15 minute.\t\n\t\n\t\tVariant\u0103 cu con\u021binut sc\u0103zut de histamin\u0103 \u0219i strict paleo: f\u0103r\u0103 ardei iute ro\u0219u.\nVariant\u0103 cu con\u021binut sc\u0103zut de oxala\u021bi: conopid\u0103 \u00een loc de varz\u0103 de Bruxelles (sau maximum 75 g de varz\u0103 de Bruxelles) \u0219i castane la conserv\u0103 \u00een loc de nuci macadamia sau pecan.\nVariant\u0103 cu con\u021binut sc\u0103zut de salicila\u021bi: 4 nuci caju \u00een loc de nuci macadamia sau pecan, f\u0103r\u0103 ardei iute ro\u0219u \u0219i ulei de floarea-soarelui sau de rapi\u021b\u0103 \u00een loc de ulei de m\u0103sline.\nPentru o variant\u0103 cu con\u021binut sc\u0103zut de histamin\u0103: inverseaz\u0103 ordinea. Pune mai \u00eent\u00e2i pe\u0219tele congelat \u00een vasul pentru cuptor. Acesta are nevoie de pu\u021bin sub jum\u0103tate de or\u0103. Seteaz\u0103 o temperatur\u0103 pu\u021bin mai mic\u0103: 180 de grade. Altfel, nucile se vor arde. G\u0103te\u0219te verzi\u0219oarele de Bruxelles \u00een ultimele dou\u0103zeci de minute.\nUstensile: cuptor la 200 de grade, vas pentru cuptor, tigaie mare f\u0103r\u0103 PFAS, spatul\u0103, mojar, pres\u0103 de usturoi.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/196021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=196021"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/196021\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194263"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=196021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=196021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=196021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}