5 rations
80 minutes
Intermediate
400 g fish fillets
50 g shrimp
2 eggs
200 g heavy cream
1 onion
30 g extra virgin olive oil
50 ml fish stock
Sweet paprika
Salt and black pepper
Parsley
For the sauce:
200 g Espinaler Piquillo Peppers
100 g heavy cream
100 g milk
1 garlic clove
Extra virgin olive oil
A pinch of salt
A pinch of sugar
To garnish:
Prepare the sauce by sautéing the chopped garlic in a pan with a drizzle of oil.
Add the well-drained Espinaler Piquillo Peppers, salt and a pinch of sugar.
Cook for 5 minutes and add the cream and milk. Cook for 3 more minutes over low heat.
Blend the sauce until smooth and set aside.
In another pan, sauté the chopped onion with a drizzle of oil until translucent.
Add a teaspoon of sweet paprika and the fish stock. Cook for 5 minutes over low heat.
Add the fish fillets, shrimp, eggs, parsley and heavy cream.
Season with salt and pepper to taste, mix well and blend until you obtain a smooth mixture.
Pour the mixture into a previously greased mold and bake in a bain-marie for 45 minutes at 180 °C.
Let it cool and rest for a few hours in the fridge before unmolding.
Serve the cake accompanied by the Espinaler Piquillo Pepper sauce.
Garnish with Espinaler Cockles and Olives.
