Easy fish cake, a recipe for those who hate bones
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Total: 21 min Diners: 8
When we think of fish cake quickly comes to mind the scorpion fish cake that is so famous throughout the Cantabrian coast, from the Basque Country to Asturias, but in fact not only scorpion fish (or scorpion fish) lives the fish cake but can be prepared with almost any fish, especially if we talk about white fish.
Ingredients
Hake without skin or bones, 700 g Eggs, 4 Eggs, 4 Onion, 1 Leek, 2 Olive oil, 2 tablespoons White wine, 30 ml Good fried tomato, 200 g Liquid whipping cream, 180 ml Salt, 8 g Ground black pepper, 4 g Mahonnaise to accompany, optional
Hake is perfect but also sea bass, sea bass, sea bream or more unknown fish such as the verrugato, the bocinegro or the old canary. Or a mixture of all of them! This recipe is perfect to also take advantage of all the leftover fish in the freezer and end up in a delicious and unctuous fish cake.
Step 1
Chop the onion and a leek (the white part) as small as possible and fry them with a little oil and salt over medium heat, so that they are well poached and tender but a little caramelized.
Step 2
Meanwhile, in a pot with a little water, boil the green leeks and salt. When it is boiling to gushing incorporate the fish, turn off the heat immediately and cover. Let it rest for 10 minutes and then strain the fish and, being careful not to burn it, crumble it lightly.
Step 3
Prepare the oven at 180ºC with a pan of water inside, inside which you will have to be able to fit our fish cake. The ideal is to have an oven thermometer that marks the temperature of the water constantly, so the fish will be absolutely perfect. But with the temperatures that I mark here and the times should be almost as good.
Step 4
In a blender (if you don’t have one, then with a normal blender in a large bowl) blend the eggs with the cream, the fried tomato, the white wine and the poached onion and leek. When it is very well mashed add the crumbled fish, salt and black pepper and mash again very well, so that it is a silky cream.
Step 5
Pour the mixture into a buttered baking pan, cover with aluminum foil and put it in the oven in the water, so that the base of the pan is covered. Bake at 150ºC for 1 hour.
Step 6
Remove the foil and leave for a further 15 minutes. Let stand on a wire rack and cool completely before unmolding, so that it comes out perfectly from the mold and no pieces are left behind.
Tricks and tips
The mold used for these measurements is a traditional metal cake pan/plum cake mold but it could also be made in other molds, glass or silicone and other shapes. Just think that if the mold is narrower and, therefore, the cake thicker it will have to bake a little longer. Ideally the water temperature should be 85ºC constantly so it is important that the water is nice and hot once the cake is put into it.
The best thing to do is to accompany this fish cake (specifically hake) with a little homemade mayonnaise covering it and also some bread toasts. You could even put the mayonnaise and finish in the oven again gratinating it all over to give it a toasted layer which is usually done more with the leek and shrimp pie, or just leeks.
If we wanted to make a vegetable pie, it would be the same process taking into account that the Vegetable Recipes release more water than the fish. Important! Once the fish is cooked, dry it a little between kitchen papers, so that it releases as little water as possible to the mixture.
