Malaga ajoblanco with shrimp and caviar herring
Ajoblanco is a traditional cold Malaga soup made with almonds and served with grapes or melons. In this version, it is enhanced with shrimp and salty counterpoint – instead of sweet – from herring.
Chef: Danny Garcia
An intuitive professional who has elegantly updated the traditional Andalusian recipe book. His great mastery of technology does not take an iota of feeling from his kitchen. In 2014, he began a new professional phase, creating the group Dani García
- 1 tablespoon light extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon sherry vinegar
- 1 piece of bread from the previous day
- 1 tablespoon olive oil
- 1 tablespoon salt
- 250 g almonds
- ½ Garlic clove
- 4 shrimps from Malaga
- 25 g of herring
- Crush the almonds with water, bread and garlic.
- Assemble and season with salt, olive oil and sherry vinegar.
- Go through Chinese and store in the refrigerator.
- Peel the shrimp, remove the heads and pass them very lightly on the grill, just before serving, so that they are warm.
- Put in each bowl peeled shrimp (tail only) and a tablespoon of venison.
- Fill with ajoblanco carefully so as not to cover the shrimp and roe deer.
- Finish with two drops of vinegar.
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