- Ingredients:
- 750 g of hake fillets
- ½ l of vegetable broth
- 4 eggs
- 200 ml of liquid cream
- 2 tomatoes
- Olive oil
- 2 tablespoons breadcrumbs
- Salt
- Pepper
The thing that steaming is bland and boring is an easy urban legend to dismantle. You just have to sink your teeth into these delicious steamed hake puddings to realize it's not true.
Not only are they very tasty, but they are also very energetic, thanks to the hake and the egg, low in calories, as they contain almost no fat, and they are super appetizing for their presentation.
In short, a must in the recipe book that also lasts for several days in the refrigerator and is used to hide fish if you are not passionate about it, and thus comply with the 3-4 recommended weekly servings.
How to do it step by step
- Cook the hake. First, pour the vegetable broth into a steamer pot. Place the hake in the basket on top, and let it cook for about 10 minutes or so.
- Crumble it. Then, when it is warm, carefully crumble it, removing the skin and thorns.
- Fry the tomato. While the hake is cooking, grate the tomatoes and fry them in a non-stick frying pan with a few drops of oil, salt and pepper.
- Mix the ingredients. In a bowl, arrange the four eggs, add the liquid cream and season with salt and pepper. Beat until cream and eggs are well combined. Add the prepared tomato sauce and the shredded hake, and mix well.
- Make the puddings. Divide the resulting mixture into four individual molds, previously greased with olive oil and sprinkled with breadcrumbs. And cook them in a water bath, in the oven preheated to 180 ° C, for 40 minutes. Let cool and reserve until serving time.
