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
PREPARATION:
- Preheat the oven to 150ºC, up and down option.
- 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.
- Place the two molds in a deep baking tray and pour water into it up to half the height of the molds.
- Cook in a bain-marie in the preheated oven for 1 hour. Check cooking with a toothpick.
- 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
- 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.
- Serve with a pink sauce. It can be accompanied with a green salad.
