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Ajoblanco de avellana con compota de manzana y brocheta de sardina
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Ingredients
Ajoblanco de avellanas
- 1 - 2 pellizcos de sal
- 140 g de avellanas crudas
- ½ - 1 diente de ajo
- 50 g de pan de molde (optional)
- 50 g de aceite de oliva virgen extra
- 15 g de vinagre
- 200 - 300 g de agua fría
- 200 g de cubitos de hielo
Compota de manzana y brochetas de sardina ahumada
- 1 manzana en cuartos, pelada y sin pepitas
- 1 cucharada de azúcar
- ½ cucharadita de piel de lima rallada
- 4 - 8 sardinas ahumadas en trozos de 2 cm
-
4
higos en cuartos u octavos
or 8 - 16 uvas en cuartos u octavos - aceite
- 1 tarro de caviar de arenque (aprox. 60 g)
- piel de lima rallada
- Nutrition
- per 1 ración
- Calories
- 2078 kJ / 497 kcal
- Protein
- 16.8 g
- Carbohydrates
- 18.9 g
- Fat
- 39.3 g
- Saturated fat
- 5.1 g
- Fiber
- 4.2 g
- Sodium
- 266.1 mg
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