Ajo Blanco, a traditional Spanish garlic-based soup, served with mullet roe Lingote de Mar

INGREDIENTES

1 Lingote de Mar
50gr of white grapes
200gr of fresh shrimp
150gr of coarse sea salt
1 lemon

White garlic:

150gr of bread crumbs
400ml of cold water
100ml de aceite de oliva de la propia hueva de mújol
100gr almendra cruda
100gr raw almonds
1 clove of garlic
2 tablespoons of vinegar and salt

PREPARACIÓN

TO CURE THE SHRIMP:

Peel and cover with salt and lemon zest for about 12 minutes, after this time, wash and dry, set aside for later plating.

WHITE GARLIC:

Put all the ingredients in a blender or thermomix, blend well until a creamy texture is obtained, add salt if necessary, strain and set aside for later use.

PRESENTATION:

Cut the Lingote de Mar roe into thick slices, place in a soup dish accompanied by some thin slices of grape, some fried almonds and some shrimps, finish the dish with a drizzle of virgin olive oil from the roe itself.

(*) Recipe created by Tomás Écija, chef of the restaurants El Albero and La Maita, both in Murcia.

30 min

Easy

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Ajo Blanco, a traditional Spanish garlic-based soup, served with mullet roe Lingote de Mar

INGREDIENTES

PREPARACIÓN​

MÁS RECIENTES

Cucumber Cups with Eurocaviar Vegan Caviar

Ajo Blanco, a traditional Spanish garlic-based soup, served with mullet roe Lingote de Mar

SQUID RISOTTO AND RED SHRIMP SPHERES

WHITE TUNA BELLY TOAST WITH SOY SPHERES

TOMATO SALAD WITH BURRATA AND BALSAMIC VINEGAR PEARLS

SHRIMP CARPACCIO WITH CODIUM SEAWEED SPHERES

MINI SHIKRAN SALMON AND ANCHOVY LOGS IN SPHERES

GOAT CHEESE AND SALMON SHIKRAN CANDIES IN SPHERES

DESCUENTO DÍA DEL PADRE

DESCUENTO

15%

EN PACKS REGALO DE PRODUCTOS

Usa este código:

15DIADELPADRE

SOLO HASTA EL 31 DE MARZO

PREPARACIÓN