Smoked sardines with coconut ajoblanco

Latin Recipe

Seafood

Appetizer

Easy

20'

Chef

Gabriel Zapata

Gabriel Zapata, chef at Bacira Restaurant, brings us an original recipe for smoked sardines with coconut ajoblanco using coconut milk and shredded coconut, both from GOYA. You'll lick your fingers!

Ingredients Preparation Share

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
1 bit 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 Shredded coconut
1 tablespoon of Único 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.