Pastel de cabracho is a typical dish of Asturias, Cantabria and Basque Country. It consists of a pâté of large-scaled scorpion fish, a very common species found in the Bay of Biscay. Pastel de cabracho is typically served in special occasions, as it is a delicious appetizer and starter of easy preparation.
1 pinch of salt
1 bay leaf
400-500 g (1 lb) cabracho (large-scaled scorpion fish), clean
200 ml (7 fl oz) cream
3 tbsp Spanish fried tomato sauce
pepper (to taste)
lettuce leafs (to serve)
mayonnaise/cocktail sauce (to serve)
Melba toast (to serve)
- Preheat oven to 350 °F.
- In a pan, pour water and add the salt, onion and bay leaf. Heat over medium heat until the water boils.
- Put the cabracho in the pan and cook for 5 minutes (remember that it should be clean, without head and intestines).
- Remove from the pan.
- Set aside and let it cool a bit. Also, you can freeze the fumet to use it into other recipe.
- Remove the skin and all the bones (it will take some time) and set the flesh aside. Cut the flesh with a knife into small pieces.
- In a bowl, crash the eggs and whisk them.
- Add the cream, the fried tomato sauce and the cabracho.
- Season with salt and pepper and mix all the ingredients well.
- Spread a rectangular baking pan with some butter and then pour the mixture inside.
- Put the baking pan (with the cabracho mixture) into other recipient with some water to bake the cake in a bain-marie in the preheated oven, for 45-50 minutes.
- To check if it is baked, insert a fork (or similar utensil, like a knife or skewer) into the center of cake; the fork will come clean if it is baked.
- Remove from the oven and let it cool for at least 2 hours before turning it out.
- Turn the cake out in a plate with several lettuce leafs and accompany the cabracho cake with mayonnaise or cocktail sauce and Melba toast.
- You can keep cabracho cake into the refrigerator for 3 days.
- Also, if you cannot find cabracho, you can replace it for blackbelly rosefish or comber. If you use hake, for example, it will be delicious, but it will not taste of cabracho.