Foods and Wines

Málaga ajoblanco mousse with smoked cod, orange and Cuquillo olives

Málaga ajoblanco mousse with smoked cod, orange and Cuquillo olivesMálaga ajoblanco mousse with smoked cod, orange and Cuquillo olives. Photo by: Toya Legido /©ICEX

Wine Match by Antonio Ramírez

Calvente, by Bodegas H. Caliente in Granada, made from Muscatel grapes. Light and dry, this is a very aromatic wine with notes of white blossom. These characteristics balance the creaminess of the ajoblanco mousse and the intense cod flavor.

Chef’s Remark

The versatility of ajoblanco (a cold soup made from ground almonds, bread, garlic, water, extra virgin olive oil, salt and vinegar) and table olives makes for an interesting combination, made even more interesting when combined with cod.


1. For the Málaga ajoblanco
2 cup water
1.375 cup raw almond paste
half garlic clove
extra virgin olive oil
sherry vinegar
peasant bread
2. For the ajoblanco mousse
2113.5 cup ajoblanco
4 gr powdered egg white
3. For the others
4 slices smoked cod
1 orange
0.375 cup black Cuquillo olive paste


1. For the Málaga ajoblanco

The day before, place the almond paste, water and bread in a plastic container for 24 hours. Then transfer to the Thermomix and blend. Dress with salt, extra virgin olive oil and Sherry vinegar, then pour through a fine chinois and set aside.

2. For the Málaga ajoblanco mousse

Mix the Málaga ajoblanco with the powdered egg white in the Thermomix and blend for a few minutes. Pour 20 ml / 1 1/3 tbsp of the mixture into a dish and leave to stand. Heat the steam oven to 100ºC / 212ºF, cover the dish with film and place in the oven for 6 minutes to set. Remove and chill.


Top the ajoblanco mousse with thin slices of smoked cod, segments of orange and some drops of black Cuquillo olive paste. Finish with a little curled chive.

 Source: Foods and Wines from Spain

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