Fish mould

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 450
    g
    hake fillets
  • 1
    lemon, peeled and sliced
  • bouquet garni (see tips)
  • salt and black pepper
  • 300
    g
    canned tuna, drained and shredded
  • 60
    ml
    dried breadcrumbs
  • 120
    ml
    olive oil
  • 3
    ml
    paprika
  • 3
    large eggs, beaten
  • 60
    ml
    fresh parsley, chopped
  • 60
    ml
    snipped chives
  • 60
    ml
    fresh fennel, chopped
  • 10
    ml
    tomato purée
 

Method

 
1. Place hake in a large frying pan, barely cover with water, add lemon slices and bouquet garni. Season lightly, and bring slowly to the boil over a low heat. Simmer for 5 minutes, drain. Shred hake using two forks, removing any bones. 2. Add tuna, breadcrumbs, oil, seasoning and paprika. Shred mixture roughly. Adjust seasoning and add a squeeze of lemon juice with the fresh herbs. Mix well. 3. Beat eggs and tomato purée together, add to fish mixture. Line a cake tin with well-buttered foil and fill with fish mixture. Cook in a bain marie at 190 ºC for 50 minutes or until firm. Remove and chill in fridge overnight. Unmould onto a platter, garnish with lettuce and serve with lemon mayonnaise (see recipe).
 

Read more on: fish/seafood  |  bake
 

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