Cabracho is a white salted and very low water fish. Their scales have a rustic appearance and is pink, very similar to other fish such as the chicken. The preparation that we are going to show you this time is a delicate and succulent recipe for goat cake, created by chef Juan Mari Arzak. This cake is also called pudding of goat or pate of goat, and it is one of the traditional dishes of the Asturian cuisine, where it is known as tannosu.This exquisite cake can also be prepared with hake, cod or chicken if you do not have a crash. However, the authentic cake of Asturias carries Cabracho, so this time we prepare the original recipe and invite you to discover, with recipes, how to make easy and delicious goat pastel. Go for it!
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make goat cake: |
| 2 cabracho 1 carria 1 white onion 4 celery branches (only the stems) 1 branch of fresh parsley 1 tablespoon of salt 1 pinch of ground black pepper 4 eggs 1 glass of cream for cooking 1 Homemade Homemade Tomato 1 Piece of bell pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for macrobiotics, |
Ingredients to make goat cake:
1. Important note: This fish is quite thorny, so you have to be thorough when cleaning and despairing it. You can ask your fishmonger to clean it and store your head and central spines to make a completely delicious broth and thus take advantage of cooking.
2. To start with the pudding of goat, prepare the vegetable, peeling the onion and the carrot, cutting the celery and the parsley branch. All this vegetable can be replaced by some other, such as the leek, or some more can be added. In any case, we believed excellent this simple selection of vegetables that we normally have at home.
3. Fill a pot with approximately two liters of water with a salt point. Add the vegetables, the heads and spines of the goat. Let boil 10 minutes and, after this time, add the clean fillets of goats that will only be cooked 15 minutes along with the rest of the previous ingredients.
Trick: This fish broth is also magnificent for soups, rice and sauces, so you can simply strain and store it or freeze it.
4. While fishing the fish, prepares the ingredients that the Asturian goat cake will wear. With these amounts a goat pate for 8 diners comes out. Price the oven to 180 ºC with both resistances, fill the oven tray with water to make the cake in the water bath.
5. Take out the fillets carefully from the pot and crumble with your fingers. Search and take out the thorns that may have remained in the flesh. Do not worry if you get rid of it because then you should crush it anyway.
Trick: It is important to check very well so that not between any spine in the cake.
6. You can beat the preparation for the goat cake in an American whisk or a arm blender or blades. Enter the cream, the bell pepper, the tomato, the eggs, sprinkle to taste and, finally, add the crumbled fish.
7. Prepare a mold of approximately 20 cm and rectangularly. Brush the walls and oil bottom so that when it comes to unmolding it is easier. Pour the mixture of the goat cake, you must have a little thick texture. Place the mold on a baking sheet with water that reaches half the height of the cake.
8. Open the oven door already preheated and introduce the container on the oven tray with water so that it is cooked in the water bath. Bake the cake 50 minutes at 180 ºC, but always watching the oven in case it requires more or less time.
9. To succeed with cooking and leave it at its point, you must prick the center of the cake with a stick to check if it comes out clean, because this indicates that it will already be completely done. Take out and not unmark, wait for it to cool for an hour and then lead to the refrigerator completely, better from one day to another. DISCLOUND YOUR TRADITIONAL CABRACH CAP .
