Homemade hake and shrimp cake

Christmas is coming and this homemade hake and shrimp pie is a super easy idea to make, very tasty and nutritious. Do you dare to make it?

Besides, you can leave it ready two or three days before and keep it in the refrigerator and it will be perfect for the day of the celebration.

And another advantage, it can be made, and I have made it, with frozen hake loins and peeled shrimp, also frozen.

You just have to make sure to defrost it properly, so that the fish keeps its nutritional properties as if it were fresh fish. Take it out of its package, put it in a colander with a bowl underneath (so that the liquid it releases does not wet the product) and let it thaw for 12 hours in the refrigerator.

Shall we get down to it?

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INGREDIENTS: 

• 300 gr of hake loins frozen
• 250 gr of shrimp frozen peeled
• 1/2 spring onion
• 1 tablespoon of fried tomato or siracha sauce
• 200 gr evaporated milk
• 3 eggs
• Mayonnaise or pink sauce (better if homemade)
• Salt
• Pepper
• Extra virgin olive oil (Aove)
• Chives

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RECIPE ELABORATION STEP BY STEP:

1. We put the loins of hake on a plate, with a little salt and a little pepper and a drizzle of extra virgin olive oil. Cover with another plate and cook in the microwave for 2 minutes on high power. Take it out and let it warm up.
2. Chop the onion into small pieces. Heat 2 tablespoons of Aove in a frying pan and poach the onion with a pinch of salt for 10 minutes over medium heat. Turn up the heat and add the shrimp and cook for one minute, turning them over to brown on both sides. Remove and let them cool a little.
3. In a bowl break the 3 eggs, add the evaporated milk, a spoonful of fried tomato or if you like it a little spicy, a spoonful of siracha sauce. Add the shredded hake, discarding the skin, and the shrimp (reserve about 6 to decorate the cake at the end). Add half a teaspoon of salt and a little freshly ground pepper and whisk until smooth.
4. Preheat the oven to 180ºC with a pan with water that half covers our mold.
5. Grease a cake pan with a little oil and pour the mixture. Put the mold in the pan with water to bake the cake in a bain-marie and bake for 18-20 minutes, and if you see that it is browning too much, lower the oven temperature to 160º C.
6. Remove and let cool.
7. Now all that remains is to turn the cake into a serving dish. With the help of a knife, insert the tip into the edges to make it easier to unmold the cake.
8. Make a homemade mayonnaise or pink sauce and pour it over the cake covering it all (if you are not going to eat it that day, it is better to put the mayonnaise on the day you are going to serve it).
9. Decorate with the shrimp and a little chopped chives.

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You already have this idea of Christmas recipe easy and delicious, a homemade hake and shrimp pie that you can also make with prawns, shrimps, or if you have some leftover seafood, use it to make a super gourmet cake.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum