INGREDIENTS: (8 people)

Hake Cake:

  • 200 g of hake fillets without skin or bones (Can be frozen)
  • 3 eggs
  • 100 ml liquid whipping cream
  • 200 g fried tomato
  • Salt
  • Black pepper
  • 7g butter
  • 1 tablespoons breadcrumbs

Scorpionfish cake:

  • 1 whole, clean scorpionfish, about 700g
  • 1 onion
  • 1 leek
  • 1 carrot
  • Fresh parsley
  • Salt
  • Black pepper
  • 90 g fried tomato
  • 75 ml liquid whipping cream
  • 2 eggs
  • 1 splash of white wine
  • 7g butter
  • 1 tablespoons breadcrumbs
  • 1 100g jar of Keta salmon roe
  • 2 50g jars of Spherika black herring pearls


  1. Preheat the oven to 150ºC, up and down option.
  2. Prepare the hake cake:
    • Put the hake fillets in a saucepan (if they are frozen, there is no need to defrost them) and cover them with water and a pinch of salt. Put the pot on the heat and when it boils, remove it from the heat, cover it and let it rest for 5 minutes.
    • Drain the fillets and dry them with absorbent paper. Crumble with a
    • fork or with your hands.
    • Beat the eggs, cream, fried tomato, salt and pepper together with the crumbled fish until the mixture is well combined.
    • Grease a rectangular mold with butter and sprinkle breadcrumbs so that everything is covered. Transfer the hake mixture to the mold.
    • Prepare the scorpionfish cake:
    • Prepare a bundle with the leek, carrot and parsley. Place in a saucepan with water and add the whole, peeled onion. Cover and let it come to a boil.
    • Salt and add the whole scorpionfish. Let it boil again and turn off
    • the fire. Cover and let rest 10 min. So that the fish cooks with the residual heat.
    • Remove the fish and let it cool. Crumble, removing all the thorns.
    • In a blender, add the fried tomato, the cream, the eggs and 250 g of crumbled scorpion fish, salt, black pepper to taste and a splash of white wine. Blend until obtaining a homogeneous consistency.
    • Grease a rectangular mold (identical to the one used for the hake cake) with the butter and sprinkle with breadcrumbs so that everything is covered. Transfer the scorpionfish mixture to the mold.
  3. Place the two molds in a deep baking tray and pour water into it up to half the height of the molds.
  4. Cook in a bain-marie in the preheated oven for 1 hour. Check cooking with a toothpick.
  5. Let cool and remove the cakes from the molds. Cut each fish cake in half. Place a layer of herring pearls on top of the
  6. bottom of the hake cake and close with the top of the scorpionfish cake. Top with a layer of salmon roe . Repeat the operation with the remaining fish cake parts.
  7. Serve with a pink sauce. It can be accompanied with a green salad.