Ingredients to make Fish Galantina:
- 500 gr. skinless hake fillets,
- 500 gr. of monkfish fillets without bones or skin,
- 12 mussels,
- 200 gr. of prawns,
- 2 eggs,
- 1 truffle,
- 40 gr. bacon,
- 1 glass of sherry,
- 2 tablespoons of breadcrumbs,
- 1 onion,
- 1 carrot,
- 2 bay leaves,
- 2 bouquets of aromatic herbs,
- oil,
- salted
How to make Fish Galantine:
- Fry the prawns in oil.
- Peel them keeping the tails.
- Cook the mussels, without water, until they begin to open.
- Trim the ends of the fillets and give them a rectangular shape.
- Chop the remaining fillets and put them in a large dish.
- Cut the bacon and truffle into strips and add them to the dish.
- Put the monkfish in the dish, water with the sherry and let it marinate for 30 minutes.
- Meanwhile, prepare a hard-boiled egg, peel it and chop it.
- Sprinkle with breadcrumbs and the chopped hard-boiled egg.
- Beat the other egg and add it to the source. Salt and mix it lightly.
- Generously brush a thin cloth or gauze with oil and wring it out.
- Extend the cloth and place the hake fillets on it.
- Cover with half of the mash mix.
- Spread another layer with the monkfish fillets, cover with the shrimp tails and the mussel meat.
- Place another layer with the other half of the mash mix.
- Cover the last layer with the rest of the monkfish fillets.
- Fold the fabric to form a roll. Tie the ends with a string.
- Also tie the center by giving it three turns of string.
- Put the herbs, carrots, and bay leaves in a pot with water and boil for a few minutes.
- Add the fish roll and cook for 30 minutes.
- Take the roll out of the casserole, untie it and tie it again, tightening more.
- Place a weight on top of about two kilos for about twelve hours.
- Remove the cloth and cut into slices.
- Ideal to accompany with a little salad.
