Málaga Ajoblanco Mousse with Smoked Cod, Orange and Cuquillo Olives

Preparation

For the Málaga ajoblanco
The day before, place the almond paste, water and bread in a plastic container for 24 hours. Then transfer to the Thermomix and blend. Dress with salt, extra virgin olive oil and Sherry vinegar, then pour through a fine chinois and set aside.

For the Málaga ajoblanco mousse
Mix the Málaga ajoblanco with the powdered egg white in the Thermomix and blend for a few minutes. Pour 20 ml / 1 1/3 tbsp of the mixture into a dish and leave to stand. Heat the steam oven to 100ºC / 212ºF, cover the dish with film and place in the oven for 6 minutes to set. Remove and chill.

Spanish recipe: Málaga ajoblanco mousse with smoked cod, orange and Cuquillo olives. Photo by: Toya Legido/©ICEX.

Presentation

Top the ajoblanco mousse with thin slices of smoked cod, segments of orange and some drops of black Cuquillo olive paste. Finish with a little curled chive.

Chef's Remark:

"The versatility of ajoblanco (a cold soup made from ground almonds, bread, garlic, water, extra virgin olive oil, salt and vinegar) and table olives makes for an interesting combination, made even more interesting when combined with cod."

Preparation by: Dani García

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Time

45 minutes

500 ml water
300 gr raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
500 l ajoblanco
4 gr powdered egg white
4 slices smoked cod
1 orange
100 gr black Cuquillo olive paste

17.723 fl. oz water
10.582 oz raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
879.877 pint ajoblanco
0.141 oz powdered egg white
4 slices smoked cod
1 orange
3.527 oz black Cuquillo olive paste

2.113 cup water
1.41 cup raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
2113.501 cup ajoblanco
0.048 cup powdered egg white
4 slices smoked cod
1 orange
0.49 cup black Cuquillo olive paste

Wine match

Antonio Ramírez

Calvente, by Bodegas H. Caliente in Granada, made from Muscatel grapes.
Light and dry, this is a very aromatic wine with notes of white blossom.
These characteristics balance the creaminess of the ajoblanco mousse
and the intense cod flavor.