Fish with saffron
starters from South America
translated by Italian with
This recipe was born because, as usual, I buy too many avocados! And given the heat of the past days, in a short time they mature quickly! But I was sick to come up with salad, soup or velvety so I wanted to try something new, always being on the salt. That's why I got the idea to create a sorbet, a dish that could be served as an appetizer and do not fill too something fresh and tasty, but also very colorful. I love the colors!
FOR THE SORBET: After cleaning the avocado, I put the pulp in the bowl of a blender add the lime juice, almond milk, salt and pepper.
Frullo well all until you get a creamy and I put it in an airtight plastic container and then put it in the freezer.
Not having the ice cream and to be able to stir, follow these 3 steps: put the sorbet in the freezer and leave it until it solidifies, after which I take it out, the flutter again and put it back in the freezer.
I make this step three times, so the sorbet get the right consistency, it is not too frozen and makes the ball like a dream!
FOR TOMATO SAUCE: I proceed in this way: I clean the tomatoes by removing the middle part with the seeds, cut them into pieces and put them in the bowl of a blender, then add the salt and blend it all!
This will be the basis on which put the sorbet.