today's recipe is just fine as an appetizer or tapa for any meal, but especially for the warm weather now begins, as it is very cool, and best of all that you can prepare in advance.
Ingredients:
- hake 500g fresh (if frozen 750g)
- 175g tuna in extra virgin olive oil
- ; 1 onion
- 2 leeks
- 500ml milk
- 4 eggs
- ; 4 tablespoons of tomato sauce
- pitted olives
- ; Sal
- Pepper varied
How to prepare:
* Finely chop the leek and onion.
* Put the tuna oil in a pan and soften the leek and onion slowly.
* Meanwhile chop hake and we remove the thorns. I flaked tuna a bit.
* When the leek and onion is poached, we added the fish and cook the fish for 5 minutes over medium heat. Add the tomato and pepper to your taste. Remove from heat.
* Beat eggs and mix with milk. Incorporate fish and mix well.
* Fill two rectangular mold approximately 20cm long each, that you previously oiled.
* We bring baked in a water bath for 35 minutes at 180 º C
* stripping and garnish with pitted olives.
* Best if we stand a few hours to take the cake more body.
Here you have your piece, you can serve with a mayonnaise or so alone, I leave you to your choice. What you enjoy Easter!.
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