Perlon Cake with Seaweed Hijiki – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes


Fish and mussels

Perlon cake with seaweed from hijiki from Karlos Arguiñano: delicious and simple fish appetizers

On this occasion, Carlos Arguiñano presents us with a recipe he has already prepared 45 years ago: Perlon cake with hijiko seaweed, a fish dish with which we will have undeniable success. To do this, we will use various ingredients such as plow, shrimp, algae, eggs, toast and more. Appetizer or first course to surprise your hosts, go ahead and prepare it!

Ingredients (4-6 people):

  • 1 large dog (1.5K)
  • 8 shrimp
  • 20 g of seaweed hijiki
  • 4 eggs
  • ¼ l liquid cream
  • ¼ l tomato sauce
  • 12 slices of toast
  • mayonnaise
  • butter and flour (to spread the form)
  • Sol
  • parsley

Preparation of the recipe Perlon cake with seaweed hijiki by Carlos Arguiñano:

Put it down algae soaked in a bowl with water for at least 10-15 minutes. Squeeze them. Clean the fish, remove the head and save it to make broth on another occasion. Cut perlon into pieces and put it to cook in casserole with very boiling water, season it and add a few sprigs of parsley. Cook the fish for 5-6 minutes. Drain, allow to harden and crush it by removing the thorns and skins. Put it in a bowl and add seaweed.

Perlon cake with seaweed hijiki

Peel shrimp, chop them into small pieces and turn them on. Smash eggs in a bowl, season them, pour cream and tomato sauce, and mix everything well. Pour the mixture over fish s seaweed and shrimp, and stir until ingredients stay well integrated.

Perlon cake with seaweed hijiki

Spread a cake pan a little of Butter, insert a bar from baking paper so that it stands out 5 cm tab. Spread a little more oil on each side and sprinkle with a little flour. Pour in cake mixture and cook in the oven in the marinade at 180 ° for 45-50 minutes. When it’s cold unhook and cut it chopped.

Perlon cake with seaweed hijiki

Serve on each plate a a pair of slices of fish cake a little of mayonnaise and several toast. Garnish the plates with a little parsley leaves.

Perlon cake with seaweed hijiki


Today we accompanied the fish with mayonnaise, but you can also accompany it with pink sauce. It is enough to add to the mayonnaise (200 g), 3 tablespoons of tomato sauce, 2 orange juices and 1 brandy, a few drops of hot sauce and a few drops of Worcestershire sauce.

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I will see you on another recipe.
David from 55000 Recipes