Smoked sardines with coconut ajoblanco

Latin Recipe

Seafood

Appetizer

Easy

20'

Chef: Gabriel Zapata

Gabriel Zapata, chef del Restaurante Bacira, nos trae una receta original de sardinas ahumadas con ajoblanco de coco usando leche de coco y coco rallado, ambos de GOYA. ¡Te chuparás los dedos!

Ingredients Preparation Share

Ingredients

Necesary

1 can of Sardines in hot tomato sauce
180 gr fried almonds
100 gr of Goya White Organic Quinoa
10 white grapes
2 whole Figs
1 pinch of flowers

For the coconut ajoblanco

4 cans of Coconut Milk
2 whole leeks
3 whole chives
2 lime leaves
2 lemongrass bulbs
200 gr of Coconut Grated
1 tablespoon of GOYA Unico olive oil
1 pinch of salt

Preparation

We cut the leek, the chive and the lemongrass bulb and sauté it in a medium saucepan along with the lime leaves.
Once sautéed, add the Goya coconut milk and Goya grated coconut over fire again. Bring to boil and remove the lime leaves and lemongrass.
We crush the mixture and pass through a strainer to avoid lumps.
Serve the sauce in the bottom of a deep plate and place the cut sardines, almonds, grapes, figs and flowers on top.
Add a splash of oil and serve.