{"id":5974,"date":"2022-09-27T21:56:43","date_gmt":"2022-09-27T20:56:43","guid":{"rendered":"https:\/\/puertodeceleiro.es\/?p=5974"},"modified":"2022-09-27T21:56:43","modified_gmt":"2022-09-27T20:56:43","slug":"merluza-de-celeiro-para-reflotar-el-buque-hospital-de-los-rotarios","status":"publish","type":"post","link":"https:\/\/puertodeceleiro.es\/en\/merluza-de-celeiro-para-reflotar-el-buque-hospital-de-los-rotarios\/","title":{"rendered":"Merluza de Celeiro para reflotar el buque-hospital de los rotarios"},"content":{"rendered":"[vc_row][vc_column][vc_column_text]\n<h3>Merluza de Celeiro y medallones de vaca: el men\u00fa con estrellas para &#8216;reflotar&#8217; el buque-hospital de los rotarios<\/h3>\n<p><strong>Los chefs Pepe Solla y Marcos Mor\u00e1n preparan una cena con la que recaudar fondos para las &#8216;Naves de la Esperanza&#8217;<\/strong><\/p>\n<p>Un men\u00fa de lujo por una buena causa. Los chefs<strong> Pepe Solla y Marcos Mor\u00e1n<\/strong> se ponen el lunes 3 de octubre al frente de los fogones del restaurante Rubaiyat de Madrid para elaborar una cena con la que recaudar fondos para el proyecto internacional Rotary Club Madrid Serrano con Mercy Ships (&#8216;Naves de la Esperanza&#8217;). El precio por cubierto es de 150 euros.<\/p>\n<p>Pepe Solla (Casa Solla; Poio, Pontevedra, una estrella Michelin y tres Soles Repsol) y Marcos Mor\u00e1n (Casa Gerardo; Prendes, Asturias, una estrella Michelin y tres Soles Repsol) idean dos tapas de aperitivo y un plato principal. Para abrir boca, el gallego apuesta por un &#8216;cremoso de mejill\u00f3n escabechado y puerros&#8217; y una &#8216;vieira sobre jugo c\u00edtrico espumoso&#8217;. Mor\u00e1n opta por unas &#8216;anchoas Hazas y pepino&#8217; y un &#8216;bu\u00f1uelo de jam\u00f3n y sardina&#8217;. El chef asturiano firma tambi\u00e9n el entrante: un &#8216;cogollo a la crema&#8217;, mientras que Solla presenta el primer plato con una &#8216;<strong>merluza de Celeiro con su emulsi\u00f3n y picada vegetal picona<\/strong>&#8216;. El segundo plato, elaborado al alim\u00f3n por los dos cocineros consiste en unos &#8216;medallones de guiso de vaca, con pur\u00e9 y verduritas salteadas&#8217;.<\/p>\n<p>El maestro repostero Julio Blanco (Pomme Sucre; Gij\u00f3n) se encarga del postre y el coctelero Diego Cabrera (Salmon Guru, Madrid) de animar con sus combinados la velada.<\/p>\n<p>Tras el acuerdo alcanzado entre Rotary Club Madrid Serrano y Mercy Ships (&#8216;Naves de la Esperanza&#8217;), la recaudaci\u00f3n ir\u00e1 \u00edntegramente destinada a sufragar la actividad del buque-hospital &#8216;Global Mercy&#8217;, que atiende a las personas necesitadas de asistencia sanitaria en los puertos del tercer mundo donde atraca.<\/p>\n<p>La recaudaci\u00f3n servir\u00e1 principalmente para adquirir equipamiento m\u00e9dico para el buque-hospital y becar a sanitarios, enfermeros y m\u00e9dicos locales de los pa\u00edses por los que vaya haciendo escala.<\/p>\n<p>La primera acci\u00f3n de recaudaci\u00f3n de fondos entre Rotary Club Madrid Serrano y Mercy Ships (Naves de la Esperanza) tuvo lugar en el Puerto de Granadilla, Tenerife, el pasado 9 de julio, con una cena ben\u00e9fica y la Fundaci\u00f3n Rotaria Internacional a bordo del mayor buque civil hospital del mundo, con m\u00e1s de 176 metros de eslora, numerosas cubiertas, quir\u00f3fanos, auditorio, salas de enfermer\u00eda y todo tipo de equipamiento m\u00e9dico.<\/p>\n<p style=\"text-align: justify;\">\u00a0<a href=\"https:\/\/www.elperiodicomediterraneo.com\/ocio\/gastronomia\/2022\/09\/26\/merluza-celeiro-medallones-vaca-menu-75898466.html\" target=\"_blank\" rel=\"noopener noreferrer\">El Peri\u00f3dico Mediterr\u00e1neo<\/a><\/p>\n<p>Natalia Vaquero[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Merluza de Celeiro y medallones de vaca: el men\u00fa con estrellas para &#8216;reflotar&#8217; el buque-hospital de los rotarios Los chefs Pepe Solla y Marcos Mor\u00e1n preparan una cena con la que recaudar fondos para las &#8216;Naves de la Esperanza&#8217; Un men\u00fa de lujo por una buena causa. Los chefs Pepe Solla y Marcos Mor\u00e1n&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,81],"tags":[],"post_series":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Merluza de Celeiro para reflotar el buque-hospital de los rotarios - Puerto de Celeiro<\/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:\/\/puertodeceleiro.es\/merluza-de-celeiro-para-reflotar-el-buque-hospital-de-los-rotarios\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Merluza de Celeiro para reflotar el buque-hospital de los rotarios - Puerto de Celeiro\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] Merluza de Celeiro y medallones de vaca: el men\u00fa con estrellas para &#8216;reflotar&#8217; el buque-hospital de los rotarios Los chefs Pepe Solla y Marcos Mor\u00e1n preparan una cena con la que recaudar fondos para las &#8216;Naves de la Esperanza&#8217; Un men\u00fa de lujo por una buena causa. 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