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| INGREDIENTES DE LA RECETA |
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| ELABORACIÓN DE LA RECETA |
| Cuece el cabracho 8 minutos en agua hirviendo con las verduras limpias, el perejil y una pizca de sal. Escurre el pescado y deja enfriar. Quitale la piel y las espinas y desmenúzalo. Tritura juntos el pescado, la salsa de tomate, la nata y los huevos. Salpimenta al gusto. Engrasa con mantequilla un molde y rellena con el cabracho. Hornea durante 40 minutos. Sacar del horno, desmolda y deja enfriar. El pastel de cabracho se suele servir junto con Mayonesa para poder untar sobre el pan. |
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