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		<title>Barrinhas de peixe</title>
		<link>https://www.sous-vide.cooking/pt-pt/barrinhas-de-peixe/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Jul 2024 08:15:59 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[peixe]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes 1 kg de bacalhau ou peixe branco 15 g de sal 300 g de panko 400 g de ovo 100 g de farinha Elaboração Limpe [&#8230;]]]></description>
		
		
		
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		<title>Bacalhau em molho verde e suas cocochas a baixa temperatura</title>
		<link>https://www.sous-vide.cooking/pt-pt/bacalhau-em-molho-verde-e-suas-cocochas-a-baixa-temperatura/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:55 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
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		<category><![CDATA[receita]]></category>
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		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24310</guid>

					<description><![CDATA[Ingredientes: 200 gr de lombo de bacalhau dessalgado 15 gr de azeite de oliva 180 gr de molho velouté de peixe 5 gr de salsa fresca [&#8230;]]]></description>
		
		
		
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		<title>Atum bonito em escabeche</title>
		<link>https://www.sous-vide.cooking/pt-pt/atum-bonito-em-escabeche/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 07 Nov 2023 09:25:49 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[atum]]></category>
		<category><![CDATA[Atum bonito]]></category>
		<category><![CDATA[bonito]]></category>
		<category><![CDATA[escabeche]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24176</guid>

					<description><![CDATA[Ingredientes: 400 gr de lombo de atum bonito fresco de Getaria 8 gr de sal 600 gr de azeite de alho 200 gr de vinagre de [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Atum bonito com molho de pimentos de piquillo aromatizados e redução de lula</title>
		<link>https://www.sous-vide.cooking/pt-pt/bonito-com-molho-de-piquillos-aromatizados-e-reducao-de-lula/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 Oct 2023 09:25:24 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[bonito]]></category>
		<category><![CDATA[lula]]></category>
		<category><![CDATA[molho de piquillos aromatizados]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24086</guid>

					<description><![CDATA[Ingredientes: 100 gr de atum bonito fresco 300 gr de pimentos de piquillos 60 gr de azeite de alho 10 gr de alho descascado 2 gr [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Linguado à Meunière</title>
		<link>https://www.sous-vide.cooking/pt-pt/linguado-a-meuniere/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 Jun 2022 09:36:24 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Linguado]]></category>
		<category><![CDATA[Meunière]]></category>
		<category><![CDATA[receita]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22927</guid>

					<description><![CDATA[Ingredientes: 150 g de lombo de linguado limpo 80 g de manteiga levemente queimada 15 g de sumo de limão 20 g de caldo de peixe [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Salmonete curado com tangerina e coentros</title>
		<link>https://www.sous-vide.cooking/pt-pt/salmonete-curado-com-tangerina-e-coentros/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 May 2022 09:42:54 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22913</guid>

					<description><![CDATA[Ingredientes: 1 lombo de salmonete 50&#160;g de coentros 1 tangerina 150&#160;g de açúcar 150&#160;g de sal 5&#160;g de cardamomo 200&#160;g de óleo neutro Preparação: Para fazer [&#8230;]]]></description>
		
		
		
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		<title>Barriga de atum-rabilho com molho agridoce</title>
		<link>https://www.sous-vide.cooking/pt-pt/barriga-de-atum-rabilho-com-molho-agridoce/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 05 May 2022 10:03:56 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22755</guid>

					<description><![CDATA[Ingredientes: 200 g de barriga de atum-rabilho 60 g de manteiga 20 g de gochujang 10 g de soja 30&#160;g de mirin 100 g de ketchup [&#8230;]]]></description>
		
		
		
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		<title>Bonito confitado a vácuo com picles</title>
		<link>https://www.sous-vide.cooking/pt-pt/bonito-confitado-a-vacuo-com-picles/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 28 Sep 2021 10:00:50 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[bonito]]></category>
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		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes: 500 g de bonito sazonal 2 pepinos em conserva Um pedaço de casca de limão em salmoura 20 g de pepino em conserva estilo alemão [&#8230;]]]></description>
		
		
		
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		<title>Conserva de cavala com ervas</title>
		<link>https://www.sous-vide.cooking/pt-pt/conserva-de-cavala-com-ervas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Jul 2021 09:08:43 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[cavala]]></category>
		<category><![CDATA[receita]]></category>
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					<description><![CDATA[Ingredientes: 700 g de cavala bem fresca 1 colher (de sopa) de azeite 3 dentes de alho 1 ramo de tomilho Casca de limão Grãos de [&#8230;]]]></description>
		
		
		
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		<title>Anchovas marinadas</title>
		<link>https://www.sous-vide.cooking/pt-pt/anchovas-marinadas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 01 Jun 2021 09:44:43 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=21218</guid>

					<description><![CDATA[Ingredientes: 500&#160;g de anchovas muito frescas 80&#160;g de vinagre de sidra 20&#160;g de água 150&#160;g de azeite suave 20&#160;gengibre 1 malagueta 1 dente de alho 5 [&#8230;]]]></description>
		
		
		
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