Budín de pescado – baked fish loaf with salad

Ingredients for 4 portions

• 1 tbspButter, for the tin
• 2 tbspBreadcrumbs, for the tin
• 800 gHake fillet
• 2 tbspRapeseed oil
• 1Yellow onion, finely chopped
• 1Bell pepper, red, finely chopped
• 1 cloveGarlic, chopped
• 80 gBreadcrumbs
• 250 mlMilk
• 4Eggs
• 50 gGrated cheese
• 2 tbspParsley, chopped
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper

On the side

• ½Lettuce, torn
• 3Tomatoes, in wedges
• 2 tbspOlive oil
• 1 tbspVinegar
• 4 tbspMayonnaise, to serve

Method

1. Heat the oven to 180 °C. Butter a loaf tin of about 1.5 litres and dust it with breadcrumbs.
2. Put the fish in a pan, cover with cold salted water and bring to the boil. Lower the heat and simmer for 3 minutes, until the fish is white all the way through. Drain well.
3. Meanwhile, soften the onion, pepper and garlic in the oil in a frying pan over a medium heat for about 7 minutes.
4. Stir the breadcrumbs into the milk in a large bowl and leave to soak for a few minutes.
5. Flake the fish with a fork, removing any skin and bones.
6. Whisk the eggs into the milk mixture. Stir in the fish, the softened vegetables, the cheese and the parsley, and season with nutmeg, salt and pepper.
7. Pour the mixture into the tin and smooth the top. Stand the tin in a roasting tin and pour in hot water to come halfway up its sides.
8. Bake in the water bath for about 50 minutes, until set and a knife pushed into the centre comes out clean.
9. Meanwhile, make the salad: wash and tear the lettuce, add the tomato wedges and dress with olive oil, vinegar and a little salt.
10. Lift the tin out of the water bath and leave to rest for 10 minutes, then turn out onto a plate.
11. Slice and serve warm or cold with mayonnaise and the salad.

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