MALAGA-STYLE GAZPACHUELO WITH ORANGE BLOSSOM AND MOTRIL’S SHRIMPS BROTH

Fernando Arjona, La Finca. Hotel Barceló La Bobadilla | Loja

 

PREPARATION

For the clams, hake, and rose shrimp broth

Step 1. Wash the clams to remove the sand.

Step 2. Place the clams, shrimps, hake trimmings, water and Maldon salt in a zip bag.

Step 3. Cook it in a steam oven.

Step 4. Step 4. Let it cool outside the oven.

 

For the Orange blossom mayonnaise

Step 1. Place the egg yolk along with the salt in a hand-blender cup.

Step 2.  Add the oil little by little while blending until it emulsifies.

Step 3. Add the orange blossom essence.

 

For the gazpachuelo

Step 1. Add the mayonnaise into a bowl.

Step 2. Add the hot broth while whisking to bind the gazpachuelo.

 

For the shrimp tartar

Step 1. Peel the shrimp, remove the vein, and chop it carefully without mashing. 

Step 2.  Season it with Extra Virgin Olive Oil and Yondu and salt it.

 

For the green garlic, shrimp and codium oil

Step 1. Sauté the green garlic along with the shrimp in a saucepan.

Step 2. Add the Extra Virgin Olive Oil.

Step 3. Add the codium.

Step 4. Cook over low heat and strain it.

 

For the shrimp essence emulsion

Step 1. Brown the shrimp heads in a pan.

Step 2. Squeeze them by hand over a sieve.

Step 3. Mix all the ingredients and blend with a hand blender, then strain the paste.

 

For the almond water

Step 1. Mix all the ingredients in a Thermomix and blend it well.

Step 2. Strain through a superbag

 

For the almond meringue

Step 1. Mix the broth with the albumina with a hand blender.

Step 2. Whip it up, once it's whipped, gradually incorporate the oil until everything is well combined.

 

PLATING

• Place a quenelle of shrimp tartare on the side of a bowl.
• Add the gazpachuelo around the quenelle, without covering it.
• Top with the almond meringue.

 

PAIRING

Town. Dólar_Geoparque
Type of wine. Organic White Wine
Grape. Sauvignon Blanc