Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas
-350gr of white fish, hake, flatfish, Rooster, Scorpion fish etc. Clean and no bones or skin.
-350cold cream gr.
-1white of egg whites mounted.
-Butter to grease the mould.
Cut the fish into small pieces and put it in the fridge so that it catches very cold this is important the more cold work the dough better it will mix that we want and therefore the end result of the cake. To do this, we will prepare a bowl of ice and water, which we will use later to work on it. We pass the fish by the tourmix or chopper.
If it’s the tourmix add the whole egg and half of the cream. Once we have crushed the fish, add the rest of the cream and mix well. We assemble egg and incorporate mixing without remove lot. Add the salt and pepper. Preheat the oven to 140 ° C medium oven. We take a mould and paint it with butter. Pour batter into it. We will put a container as a bath and introduce the cake within this mould. I.e. type FLAN. Place in the oven for about 45 minutes more or less. We know that it is ready to introduce a needle to the Center and that it out not stained. Allow to cool completely.
To make the toasts:
Cut slices of bread (the type that suits you). Roast them or if you prefer, as such which cut the cake into pieces, as large as the slices and put them on the toasts, wet with a little olive oil. Now we do a chopped olive black and green, tomatoes, a little green celery and tomato. This is an example, but you can put what you like. Season the whole with olive oil, a little bit of vinegar from Jerez, and chopped parsley or Basil or chives. Put this picadillo over the toasts with the fish to eat.
I hope you like the idea and that you enjoy it.