INGREDIENTS
- 1 tin of sardines in olive oil
- 1 egg
- 2 garlic cloves
- 100 g raw blanched almonds
- 1 avocado
- Bread crumb or soft white bread
- Olive oil and salt
METHOD
Soak the bread in water until soft. Transfer it to a blender with the raw blanched almonds, garlic and a little salt and blend until smooth. Gradually add the olive oil while continuing to blend so the ajoblanco emulsifies, then transfer it to a siphon and set aside until ready to serve.
For the avocado aioli, peel and cut half an avocado into pieces and blend it with olive oil, egg, garlic and salt until smooth and creamy. Arrange the sardines on the serving plate and finish with the ajoblanco foam and a few dots of avocado aioli.
