In this recipe, Spanish ajo blanco gets a refreshing, unexpected twist with the addition of fresh blueberries. Traditionally made from roasted garlic and almonds, as the name ajo blanco or “white garlic” suggests, its mellow flavor sets the stage for the subtle sweetness of the langoustines and blueberries.
Langoustines or Norway lobsters, as they are sometimes called, have a certain caramellic aroma. Their light, sweet taste pairs nicely with the almonds, which lend their distinctive nutty flavor to the ajo blanco. The roasted garlic gives the chilled gazpacho a floral, apple-like quality, while also providing floral links to the breadcrumbs.
Meanwhile, these same floral, apple-scented notes are also present in the celeriac, which rounds out the recipe with its own nutty flavor. Finish this dish with celeriac and fresh blueberries, and you’re all set.
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Ajo blanco with celeriac, langoustines and blueberries (serves 4)
Ajo Blanco
preparation
- 330 g water
- 165 g blanched almonds
- 85 g breadcrumbs
- 30 g roasted garlic purée
- 75 g olive oil
- 30 g white wine vinegar
- salt, to taste
- fresh pepper, to taste
Soak the almonds overnight in water.
Next, blend all of the remaining ingredients to a purée using a blender or food processor. Season with salt and pepper, to taste and sieve. Transfer the mixture to the refrigerator and chill until ready to serve.
Celeriac
preparation
- ¼ celeriac
- 1 tbsp unsalted butter
- salt, to taste
Slice the celeriac into thin rectangles. Add butter and a dash of water to a sauté pan and cook the celeriac until al dente. Season with salt, to taste.
Langoustines
preparation
- 12 langoustines, shelled and de-veined
- 1 tbsp olive oil
- salt, to taste
- fresh pepper, to taste
- blueberries
Heat a dash of olive oil in a sauté pan and briefly cook the langoustines until they develop some color. Season with salt and pepper, to taste.
Top each slice of cooked celeriac with one langoustine and garnish with fresh blueberries. Arrange on a plate and serve with dashes of the ajo blanco.
