Grouper cake with piquillo peppers and olives recipe

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:

1. Remove the bones and skin from the grouper and shred.
2. Mix the fish with the beaten eggs, the cream, a pinch of salt and pepper with a mixer.
3. Pour part of the mixture into a rectangular mold, like those used to make Plum Cake, greased with butter.
4. We make a layer with piquillo peppers cut into thin strips or simply open and seedless.
5. Pour another bit of the liquid mixture and then form 3 rows of pitted olives.
6. 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.
7. 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.
8. Decorate the bottom of the plate with mayonnaise and garnish with some lines of tomato.
9. It can be served cold or slightly warm.