75 min
Temperature: Cold
Type of dish: Fish
Allergens
Eggs
Eggs
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 0.3 kg
Eggs 7.2 ud
Sterilised milk 0.225 l
Table salt 3.75 g
Ground white pepper 0.25 g
Tomato sauce 0.225 l
Mayonnaise sauce 0.18 l
Elaboration
  • Make some tomato sauce.
  • Clean the hake and chop into large pieces.
  • Cook the hake in a reduced stock, leave to cool and then remove the skin and bones.
  • Crumble the hake.
  • Crack the eggs, beat and then add the milk and tomato sauce.
  • Mix with the crumbled fish and season.
  • Grease the moulds and then pour in the mixture.
  • Bake the pudding in a bain-marie (in the oven at 180ºC) until it sets. Bake at a low temperature and cover with aluminium foil so that it does not brown on top.
  • Leave to cool and then remove from the mould.

HOW TO PLATE UP

  • Cut the pudding into 2 cm pieces.
  • Serve cold with mayonnaise and pink sauce.
  • Decorate with lettuce chopped into julienne and grated carrot.
Nutritional information (1 portion)
Fiber 1.24 g
Saturates 8.01 g
Monounsaturated fatty acids 25.05 g
Polyunsaturated fatty acids 8.76 g
Cholesterol 449.87 mg
Calcium 179.33 mg
Iron 2.83 mg
Zinc 1.53 mg
Vitamin A 210.75 ug
Vitamin C 17.64 g
Folic acid 84.26 ug
Salt (Sodium) 840.04 mg
Sugars 3.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.