- 1 Lb Fish rock.
- 4 Eggs.
- 1/2 Cup tomato sauce.
- 1-1/4 Cup 35% fat cream
- Salt, white pepper, nutmeg.
- 1 Onion.
- 1 Carrot.
- 1 Leek.
Place cold water in a Magefesa Practika plus pressure cooker and cook fish and vegetables in it. Once it starts to boil skim the top of any foam or impurities and close the pot. Cook 5 minutes at high pressure.
Using the fast pressure reduction method, open the pot and let cool until able to handle the fish.
Place eggs, tomato sauce and cream in a metal pastry bowl add the eggs, tomato sauce and process with a Magefesa hand blender using the set of rod mixers. Crumble fish, making sure to remove all the bones.
Incorporate fish meat to the bowl with the egg mixture and mix well. Season to taste.
Grease a pudding mold with butter or oil, sprinkle with breadcrumbs and remove the excess. Pour the cream into the mold.
Bake in a Bain Marie at 240ºF for 40 min – 45 minutes or until set.
It can be served with mayonnaise, pink sauce or salad.
Another way of lining the molds to bake in a Bain Marie is using transparent film roll, as long as we don’t cook at high temperatures.
Every time we use the Bain Marie technique to cook a flan, pudding or any other dish made of eggs, it is highly recommended to set the oven at low temperatures (240– 280 °F). This way we will avoid the appearance of bubbles that may spoil the texture and the overall appearance of the dish.
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