Recipe for cold rock fish cake with cava
Ingredients to make cold rock fish cake with cava:
- 150 gr. turbot
- 500 gr. of scorpion
- 200 gr. of rain
- 150 gr. de guiules (julioles or serrans)
- 200 gr. of sea spiders
- 250 gr. milk cream
- 1/2 dozen eggs
- 1 bottle of dry cava wine
- 1 vegetable sprig (carrots, celery, leek)
- dock
- nutmeg
- salted
- thyme flower
How to make cold rock fish cake with cava:
- Once the fish are clean, they are cut into fillets and macerated in cava together with the vegetable sprig, thyme, bay leaf, salt and pepper for 12 hours.
- Separately, the heads and bones of the fish are boiled for about 10 minutes, they are incorporated into the previous maceration and they are boiled again for 15 more minutes.
- Strain the juice, separate the bones and meanwhile let the juice reduce by half for about 45 minutes.
- The fish are crushed and, after adding the milk cream and the eggs, they are seasoned with salt, pepper and nutmeg
- Grease a mold with butter and place the whole set in it: the reduced juice and the preparation obtained in the blender.
- All that remains is to sprinkle with thyme flower and place in the oven at 150º, where it will cook for 90 minutes.
- The cake should be served cold.
