Hake and prawn pie

Hake pie or fish pie in general may sound old to many; maybe it's not fashionable. But that does not mean that it is not tasty and that it does not come wonderfully for any celebration such as the upcoming Christmas feasts, because it is one of those dishes that you can prepare in advance and that is eaten cold. A comfort for those who are in charge of preparing the meals at home.

Also, don't we old people have the right to enjoy too? I bet something that in your house there are also old people who are not very fond of pokés, pizzas and bowls of ramen... Give them a treat, what does it cost you, pardiez. You put a little quinoa on the cake and you already have it updated… ahem.

And then there is that if you prepare this cake in a nice Le Creuset ceramic terrine and decorate it properly, it is still an interesting and luscious plate. Yes. You can assemble it with as much luxury or economy as you like: frozen hake comes out at a good price, it is not necessary to use skewered hake, and with prawns, three quarters of the same. Add some vegetables to accompany and you already have it.

The formula is quite standard, a very widespread and common recipe for this type of cake and with guaranteed results, adapted to the size of the large Le Creuset terrine .

Le Creuset rectangular ceramic terrine and De Buyer cake server

Ingredients

• 800 g of frozen hake
• 150 g of peeled prawns
• 5 large eggs
• 200 g liquid cream (minimum 35% fat, no cooking cream)
• 200 g homemade fried tomato, if possible (thick)
• Salt to taste
• A little butter and breadcrumbs for the mold

Preparation

1. Thaw the hake in the microwave or in the fridge overnight; do the same with the prawns if they are frozen.
2. Put the hake in a microwave-safe container, cover and cook it until it is not raw, being careful not to overdo it. The time will depend on the power of the appliance, but at least 10 minutes. You can also cook it in salted water, without more, but it will lose more substance.
3. While the hake is cooking, in a salad bowl , beat the eggs with the liquid cream and the tomato until smooth.
4. Crumble the hake and add it to the mixture. Homogenizes; You can also pass the mixture through the hand blender , it depends on whether you like to discern a piece of fish or you prefer the cake to be very thin. Room to taste; If you want to check the point, take a tablespoon of the mixture and cook it in the microwave. Try how salt is and rectify if necessary.
5. Grease the ceramic terrine with butter and sprinkle with breadcrumbs. If you want to make sure you can remove the cake well, also place a strip of paper along the length, almost the width of the bottom of the terrine, and that protrudes at the ends to be able to pull it well.
6. Pour the cake mix into the pan and smooth the surface. Cover with the lid of the terrine.
7. Place the terrine in a baking dish that will fit well and fill with hot water to at least half the height.
8. Place the dish with the terrine in the preheated oven at 180° and cook for at least 45-50 minutes. After that time, take out the source, uncover the cake and check if it is done by inserting a skewer. If it comes out clean, it's done. On the contrary, if it comes out with cake remains, continue cooking for at least 10 more minutes.
9. When the cake is set, remove the terrine and allow to cool completely at room temperature. Then put it in the fridge so that the cake rests for at least 8 hours and compacts.
10. Once well chilled, insert a spatula between the cake and the terrine to make sure it comes off.
11. Invert the mold onto a platter and garnish with the peeled and gutted prawns.
12. Garnish with herbs and serve with mayonnaise, pink sauce or hollandaise sauce, which goes great.

Rectangular ceramic terrine Le Creuset