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
Necesary
- 1 can of Sardines with Tomato
- 180 gr fried almonds
- 100 gr of GOYA Quinoa
- 10 white grapes
- 2 whole Figs
- 1 pinch of flowers
For the coconut ajoblanco
- 4 cans of Coconut milk can
- 2 whole leeks
- 3 whole chives
- 2 lime leaves
- 2 lemongrass bulbs
- 200 gr of Coco rallado
- 1 tablespoon of Aceite de Oliva Único
- 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.
Follow this step-by-step video-recipe
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