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AJOBLANCO OF CHUFA FROM VALENCIA WITH SALMON AND GINGER JELLY

Ingredients


  • 150 gr of tigernuts from Valencia.
  • 50 gr of raw almonds.
  • 60 gr of bread of the previous day.
  • 500 ml of water.
  • 2 garlics.
  • Freshly ground black pepper.
  • Sherry vinegar.
  • Extra virgin olive oil.
  • Salt.

 

Garrison

  • 200 gr of marinated salmon.
  • Ginger jelly.
  • Fresh chives.

Preparation


  • Wash the tigernuts and put them to soaking for 24 hours.
  • Place all ingredients (except olive oil) in the glass of the "Thermomix" or blender and crush until the texure is very thin.
  • Add oil and beat until emulsified.
  • Finally, add salt if necessary.
  • Cut the marinated salmon cubes and ginger jelly, wash and crush the chives.

 

(If instead of water, ice is added to do the "ajoblanco", this one will be ready to serve at the moment. About the opposite case, it is convenient it to reserve in the refrigerator for a while to serve it cool).


The "Ajoblanco of Chufa from Valencia with salmon and ginger jelly" is a creation of VelSid, from the web Gastronomía & Cia.

Link to the web site: Gastronomía & Cia