{"id":31933,"date":"2026-01-26T15:27:25","date_gmt":"2026-01-26T18:27:25","guid":{"rendered":"https:\/\/bncespacioemprendedor.cl\/?p=31933"},"modified":"2026-01-26T15:33:05","modified_gmt":"2026-01-26T18:33:05","slug":"cancato-de-salmon-costa-de-chiloe","status":"publish","type":"post","link":"https:\/\/ee.dribling.app\/?p=31933","title":{"rendered":"Cancato de Salm\u00f3n &#8220;Costa de Chilo\u00e9&#8221;"},"content":{"rendered":"\n<!--WPRM Recipe 31931-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Cancato de Salm\u00f3n &#8220;Costa de Chilo\u00e9&#8221;<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/bncespacioemprendedor.cl\/wp-content\/uploads\/2026\/01\/Google_AI_Studio_2026-01-26T18_30_24.255Z-150x150.jpg\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>Esta receta nace de las tardes de lluvia en el archipi\u00e9lago y las costas del sur, cuando el viento Puelche golpea los ventanales y el aroma a le\u00f1a mojada se mezcla con el calor del fog\u00f3n. El Cancato es el abrazo de la isla; un tributo a las cocineras que, con sencillezy sabidur\u00eda, lograron que el frescor del Pac\u00edfico se encontrara con la potencia de latierra chilota.<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>4 Filetes salm\u00f3n fresco  (Aprox. 200g c\/u)<\/li><li>2 Unidades longanizas Neumann (Cortadas en rodajas delgadas)<\/li><li>200 Gramos Queso Mantecoso  (Laminado grueso o troceado)<\/li><li>2 Unidades Tomates maduros pero firmes (cortados en rodajas circulares)<\/li><li>1 cda Oregano seco<\/li><li>1 Pizca Sal de mar<\/li><li>1 Pizca Pimienta negra reci\u00e9n molida<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>1. Preparaci\u00f3n del Salm\u00f3n <\/h4><ol><li><p>Comienza secando bien los filetes de salm\u00f3n con papel absorbente. Salpimenta porambos lados. Consejo del Chef: Si el salm\u00f3n tiene piel, haz unos cortes superficialesen ella para que no se contraiga con el calor.<\/p><\/li><\/ol><h4>2. El Sellado (El secreto del sabor)<\/h4><ol><li><p>En una sart\u00e9n bien caliente con una gota de aceite, sella el salm\u00f3n solo por el lado dela piel durante 2 minutos hasta que est\u00e9 crocante. Retira y reserva. En la misma sart\u00e9n,saltea las rodajas de longaniza brevemente para que suelten su aceite arom\u00e1tico yqueden levemente doradas.<\/p><\/li><\/ol><h4>3. Montaje por Capas<\/h4><ol><li><p>En una fuente para horno (o fuentes individuales de greda), disp\u00f3n los filetes con la pie lhacia abajo. El orden es crucial para proteger el pescado:<\/p><p>1. Coloca 2 rodajas de tomate sobre cada trozo de salm\u00f3n (esto aporta humedad).<\/p><p>2. Distribuye las rodajas de longaniza doradas sobre el tomate.<\/p><p>3. Cubre generosamente con las l\u00e1minas de queso mantecoso.<\/p><p>4. Espolvorea el or\u00e9gano sobre el queso.<\/p><\/li><\/ol><h4>4. Horneado y Gratinado<\/h4><ol><li><p>Lleva la fuente a un horno precalentado a 180\u00b0C. Si deseas un toque m\u00e1s profesional,vierte un chorrito de vino blanco en el fondo de la fuente antes de entrar al horno.\u2022 Hornea por 12 a 15 minutos.\u2022 Los \u00faltimos 3 minutos, activa el grill (calor superior) para que el queso burbujeey adquiera un tono dorado apetitoso<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<p><strong>Sugerencia de Servicio<\/strong><br \/>Sirve inmediatamente acompa\u00f1ado de papas nativas chilotas salteadas al romero o<br \/>un arroz blanco bien graneado para aprovechar los jugos que quedan en la fuente.<\/p>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Plato principal<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Mediterr\u00e1nea<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":149,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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