A finger-licking salmorejo
Salmorejo is a hearty dish. It incorporates cereals, vegetables, and healthy fats. It is also suitable for all dietary preferences and it’s a delicious way to increase our vegetables and water intake, making it a perfect meal for children.
Manchego, Andalusian, strawberry or watermelon salmorejo… the options are endless! Víctor Gutiérrez, our chef at Elba Estepona Gran Hotel & Thalasso Spa, is an expert innovator in this dish. He has worked in Mallorca, Menorca, Sierra Nevada, Puerto Banús, and even Milan. Thanks to his experience in Michelin-star restaurants –including Andra Mari and Alameda– he can now create masterpieces, such as this salmorejo.
Black salmorejo on sautéed scallops and salmon caviar
If you want to impress your guests, Víctor Gutiérrez is sharing the recipe for one of his star dishes at Elba Estepona. Take note!
Ingredients (serves 4):
- 1 kg ripe plum tomatoes
- 200 g ‘Telera’ or white bread
- 100 g extra virgin olive oil
- 1 garlic clove
- 1 teaspoon of salt
- 2 packs of squid ink
- 8 scallops
- 20 g salmon caviar
- Edible flower petals
- Beanshoots
Method
1. If you use a Thermomix, you won’t have to peel the tomatoes.
2. Add the tomatoes and the garlic, and blend for 60-90 seconds on speed setting 10.
3. Add the bread and the salt, and blend for 30-40 second on speed setting 10, until completely smooth.
4. Add the olive oil, pouring it into the container with the lid on. This way, the stream will be the thinner and it will blend better. Blend for a few seconds on speed setting 5.
5. Add the squid ink, blend well and set aside.
6. Open and rinse the scallops, getting rid of all the sand and the fine surrounding film, leaving just the meat.
7. Using a non-stick frying pan, sautée the scallops on both sides until golden. Use a low fire and some olive oil, so they stay juicy. Then set aside.
8. Plate the salmorejo in a soup bowl, add the vieiras and put some salmon caviar on them. Decorate the dish with some beanshoots and chive.
9. Enjoy!
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