Ingredients to make grouper cake with piquillo peppers and olives:
- 300 grams of grouper fillets
- 4 eggs
- 100 grams of liquid cream
- salt and white pepper
- 6 piquillo peppers
- 16 pitted olives
- 50 grams of mayonnaise
- 20 grams of tomato sauce
How to make Grouper cake with piquillo peppers and olives:
- Remove the bones and skin from the grouper and shred.
- Mix the fish with the beaten eggs, the cream, a pinch of salt and pepper with a mixer.
- Pour part of the mixture into a rectangular mold, like those used to make Plum Cake, greased with butter.
- We make a layer with piquillo peppers cut into thin strips or simply open and seedless.
- Pour another bit of the liquid mixture and then form 3 rows of pitted olives.
- We finished with the rest of the liquid mixture and put the mold in the oven previously heated to 200 °C until it sets (approximately 45 minutes). To find out if it is cooked, prick with a needle, if it comes out clean, it is set.
- Unmold and cut into thick slices so that when cut crosswise you can see the strips of piquillo peppers and the slices of pitted olives.
- Decorate the bottom of the plate with mayonnaise and garnish with some lines of tomato.
- It can be served cold or slightly warm.
