Fish Pudding Recipe
Ingredients
Ingredients
600 g of boneless and skinless hake
1 packet of cream
100 g of kale cut into julienne strips
1 fresh tomato
2 cloves of garlic
1/2 onion
6 eggs
1 teaspoon of baking powder
1 teaspoon of garlic powder
1 teaspoon of dried oregano
salt and pepper to taste
Preparation
Preheat the oven to 180ºC.
Cook the hake in a small pot with water and salt for about 10 minutes. Let it cool and flake.
Separate the egg yolks from the whites and beat the whites until stiff with a pinch of salt.
Add the cream, chopped fresh tomato and onion, kale and hake to the egg yolks and season with salt and pepper.
Dish the egg whites in the previous mixture. Place on a baking sheet, bake for about 30 minutes and serve.
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