Fish cake is a Basque seafood recipe. It is simple, easy to make and delicious. It is a great dish to have in a fridge over the summer. Frank’s saying goes: it is better to have a fish cake in the fridge than money in the bank. If you like a seafood, you would certainly love fish cake. There are many variation of fish cake recipes on Internet, but bellow is one that Frank makes at home. And according to his experience, it is one he has eaten at the most Basque homes. Other names for fish cake are: Pastel de pescado (Spanish), fish pâté. Fish cake is one of the most common pintxos (tapas) in bars in Spain.
Fish cake recipe
- 4 fish fillets;
- 1/2 kg of shrimps;
- 250 g of crab sticks;
- 1 onions
- 1/2 garlic
- 4 eggs
- tomato sauce
- a drop of whiskey
Stir the onions and garlic in the frying pan with a bit of olive oil. Make them transparent (don’t caramelize them!). Remove from the fire and put aside. Season your fish fillets with lemon juice, salt and herbs (parsley or any other herb you like). Fry your fish fillets in the frying pan with a bit of olive oil. Remove from the fire while the fish is not yet completely done. Before it becomes completely firm when touched with a finger. Break fillets into the pieces and mix with onions and garlic. Peal your shrimps, put them a bit in a pan and stir for few minutes in the olive oil. Do the same with crab sticks. Cut shrimps and crab sticks into pieces and mix with the rest.
Beat the eggs and add all the other ingredients including a drop of whiskey. Season with salt and parsley and white paper. Add small amount of the tomato sauce (3 soup spoons).
Pour everything into a casserole, cover with an aluminum paper.
Cook in a Bain Marie in the oven for approx. 50 minutes at 195 degrees.
Serve cold with home made mayonnaise (mayonnaise recipe). Refriderated, it can last for a week.