Easter is approaching and for those who follow the Catholic religion, the Holy Friday is reserved for exclusive fish consumption. Therefore, during this period the recipes without meat arrive increasing and the role of the kitchen guide is to help you select the right meal. And today’s suggestion is a creamy cod cake.
In addition to the fish, the cake filling also takes olives, curd and parsley, which gives much more flavor to the dish. But the best part of this recipe is practicality, the cake dough is very easy to prepare and preparations require only 1h30. Bet on this delicious dish to share with your family on this holiday.
See the instructions below:
Cremous cod cake
Time: 1h30
Performance: 12 units
Difficulty: easy
Ingredients:
Mass:
- 3 cups of wheat flour
- 3/4 cup of some Creamosa®
- 1 egg
- Gets up to taste
- 1 tablespoon (coffee) of ground black pepper
- 1/2 cup of water
- 1 gem to be brushed
Cod:
- 500 g of cod soaked during the night
- 2 and 1/2 cups of milk
- 3 cloves of garlic without shell
- 2 Bay leaves
- 3 tablespoons of wheat flour
- 3 tablespoons of some Creamosa®
- 1 chopped black olive cup (tea)
- 2 Curd Special Sadia® Curd Packaging
- 5 chopped parsley branches
- 4 green onions
Preparation:
- For the dough, in a large and deep bowl, sift the flour.
- Create a pit in the center and add any®, egg, salt, pepper and water.
- Mix with the tip of the fingers until smooth, homogeneous and dissolved by the hands.
- Prepare a ball, cover with plastic casing and refrigerate for 30 minutes.
- In an medium pan, put the cod desired with milk, garlic, bay leaf and cook over medium heat until it is soft.
- Remove from the pan without despising the liquid, leave to cool and destroy. Remove and discard the pimples and the skin if you have it.
- Discard the cloves of garlic and the leaves of leaves of cooking the remaining cod, remove 1 cup and dissolve in flour.
- Back to the flour dissolved in the pan with the rest of the milk, add the quality® and cook, stirring constantly up to a thick cream.
- Add the cod, the olives, mix well and turn off the fire. Once cold, mix the curd, the parsley and the chives. Reserve.
- With a roll, open 2/3 of the dough on a smooth surface and lined with plastic film.
- Assign the bottom and sides of a removable bottom of 26 cm in diameter and pour the filling.
- Open the remaining dough and cover the cake, making a slight pressure to close the edges well and cut the excesses of the dough.
- Brush the entire surface with the yolk.
- Bake in a medium, preheated oven, for 50 minutes or until it is golden and cooked completely. Wait 10 minutes, shocking and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
