mackerel & ajoblanco crudo
Spanish cold soup ajoblanco meets cured mackerel in this fresh, lively spring starter. Perfect for welcoming warmer, sunnier days.
I love dishes like this, where one preparation can be enjoyed in more than one way. You’ll likely have some ajoblanco left over, which can be enjoyed on its own as a chilled soup. Simply loosen it with a little extra water if you prefer a lighter consistency later on.
ingredients:
serves 2
mackerel:
1 whole mackerel, cleaned and filleted
60 g salt
40 g sugar
ajoblanco:
65 g stale bread
136 g peeled whole almonds (approx. 68 g pan-fried + 68 g raw)
1/2 garlic clove
30 ml vinegar
50 ml olive oil
150-200 ml cold water
3 ice cubes
salt & pepper, to taste
to serve:
1 radish, thinly sliced
fresh mint leaves
lemon zest
olive oil drops
maldon salt
instructions:
prepare the mackerel
If you’re not confident filleting the fish, ask your fishmonger to do it for you, or at least to clean and gut it. Otherwise, fillet the mackerel yourself, removing the thin transparent skin.
Mix the salt and sugar, then cure the fillets skin-side down in the fridge for 45 minutes to 1 hour.
Once cured, rinse under cold water to remove the cure. Pat dry thoroughly with kitchen paper. Slice thinly and evenly, then keep covered in the fridge until ready to use.
prepare your ajoblanco
Lightly toast 68 g of the almonds in a pan over gentle heat. Transfer them to a blender along with the remaining raw almonds, garlic, torn bread, olive oil, vinegar, and half of the water.
Blend, gradually adding the remaining water until smooth. Add the ice cubes and continue blending. Adjust the consistency with a bit more water if needed. Keep in mind that the texture should be creamy, not too thin for this dish.
Season with salt and pepper, then give it a final blend.
assemble & serve
Spoon a few tablespoons of ajoblanco onto a plate. Gently tap the underside of the plate to spread the sauce.
Arrange the mackerel slices on top, skin side up. Add the radish slices and mint leaves, then finish with a drizzle of olive oil and a sprinkle of Maldon salt.
*For the full experience, pair it with La primavera trompetera - Los Delinqüentes
