Recipe Pastel de Cabracho ( Scorpion Fish Mousse )

Francesca

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One of the appetiser courses for the Feast of the Seven Fishes in Spain, is a jewel of fish dip which is commonly served on Christmas Eve in major hotels.

This is actually a cross between a mousse and a terrine without the total firmness of Terrine .. One can sub Cod Fish, Grouper, Salmon, Trout, or other White firm fish that flake into shreds for preparation ..

The récipe:

500 Grams of Scorpion Fish
25 Grams of shallots minced
25 Grams of Leek minced
25 grams of Onion minced
2 cloves of minced Garlic
5 grams each of salt and freshly ground black pepper
3 Eggs Beaten lightly
150 grams of potatoes ( peeled and diced finely )
50 grams of peeled carrots diced
80 grams of San Marzano tomatoes and its juice or fresh de-seeded tomatoes and peeled and minced
1 bay leaf
Fish broth from fish stock or Prawn Broth from Prawn Stock ..
1 shot glass of Spanish Brandy or 1 shot glass of French Cognac.
7 threads of saffron soaked in boiling wáter for 10 minutes

1) If using fresh tomatoes, de-seed and peel and mince.
2) Cook all the peeled and minced vegetables and the potatoes in a gently in fish broth in a large saucepan until tender - 20 minutes to 25 minutes ..
3) Salt to taste. And add the bay leaf.
4) Now add the shredded tiny pieces of Scorpion fish & the Cognac or Brandy & the saffron with the water to the vegetables and simmer low slow flame for 5 minutes .. Adjust salt and black pepper ..
5) Strain the broth and Place vegetable and fish mixture in a Stand up Mixer, or a Food Processor with the eggs lightly beaten.
6) Place the combined mixture in a mold ..
7) Put the mold in a casserole of crystal filled with wáter and bake on 100 Degrees Centigrade for 30 minutes.
8) Test with a toothpick that mousse is firm to slice it ..

Let cool before slicing Mousse .. Serve with a fruity Albariño White wine or a Prosecco or Cava and some Bio Ecological Crackers ..
 
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