Recipe for cold rock fish cake with cava

FoodsDiary By FoodsDiary

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:

  1. 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.
  2. 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.
  3. Strain the juice, separate the bones and meanwhile let the juice reduce by half for about 45 minutes.
  4. The fish are crushed and, after adding the milk cream and the eggs, they are seasoned with salt, pepper and nutmeg
  5. Grease a mold with butter and place the whole set in it: the reduced juice and the preparation obtained in the blender.
  6. All that remains is to sprinkle with thyme flower and place in the oven at 150º, where it will cook for 90 minutes.
  7. The cake should be served cold.
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