The scorpion fish cake is signed by one of the biggest chefs in Spain. It is a delicious starter and a variation of the classic Basque hake pudding created by maestro Arzak in 1971. This is possibly one of his most popular recipes. This fish cake is made with scorpion fish , although you can use if you want it sole or hake. This viejuno dish is perfect to celebrate any event and even for Christmas.
Ingredients
- 700g of scorpion without casings or scales
- 1 onion
- 1 carrot
- 1 leek
- 1 handful of parsley
- 90g of fried tomato sauce
- 75 ml of whipping cream
- 2 eggs
- Salt and ground black pepper
- A splash of white wine
Elaboration step by step
1. For the recipe of scorpion fish pie , place in a pot plenty of water and bring to the fire. Pour the peeled onion and a carrot, leek and parsley wrap. Cover the pot until it breaks down.
2. Once the water starts to boil, salt the water and add the scorpion fish. Let it boil again and put out the fire. Cover and let stand for 10 minutes.
3. Remove the fish from the pot carefully and let it cool. Take it down, removing all the thorns.
4. Now pour the fried tomato sauce in a processor together with the whipped cream, the drizzle of white wine, the eggs, the crumbled fish, the salt and the ground black pepper.
5. Crush for a few minutes and when you get a liquid preparation, proceed to pour the preparation of the scorpion fish pie in a bowl spread with butter and sprinkled with bread crumbs.
6. Place the scorpion fish pie in the center of a tray and pour water around it until it reaches the middle of the pudding.
7. Take to preheated oven at 150 ° C with heat up and down for 60 minutes. Click with a toothpick to see if it is ready.
Serve the scorpion fish pie with a pink sauce and a delicious salad.
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