The scorpion is a White fish salty water and very low in fat. Its scales have a rustic appearance and are pink in color, very similar to other fish such as redfish.
The preparation that we are going to show you on this occasion is a delicate and succulent scorpion cake recipe, created by chef Juan Mari Arzak. This cake is also called cabracho pudding or cabracho paté, and it is one of the traditional dishes of Asturian cuisine, where it is known as tiñosu.
This exquisite cake can also be prepared with hake, cod or redfish if you don’t have scorpionfish. However, the authentic cake of Asturias has cabracho, so this time we prepare the original recipe and we invite you to discover, with Free Recipes, how to make easy scorpion cake and delicious. Go for it!
Ingredients to make scorpion cake:
How to make scorpion cake:
Important note: This fish is quite prickly, so you have to be careful when cleaning and dethinning it. You can ask your fishmonger to clean it for you and keep its head and central spines to make a completely delicious broth and thus make the most of cooking.
To start with the scorpion pudding, prepare the vegetables, peeling the onion and carrot, cutting the celery and the parsley branch. All these vegetables can be substituted for some other, such as leeks, or some more can be added. In any case, we thought this simple selection of vegetables that we normally have at home is excellent.
Fill a pot with approximately two liters of water with a point of salt. Add the vegetables, heads and spines of the scorpionfish. Let boil for 10 minutes and, after this time, add the clean scorpion fillets that they will only cook 15 minutes along with the rest of the previous ingredients.
Trick: This fish stock is also great for soups, rice dishes, and sauces, so you can simply strain it and save or freeze it.
While the fish is cooking, prepare the ingredients for the Asturian scorpion cake. With these amounts a scorpion paté for 8 people.
Preheat the oven to 180 ºC With both heating elements, fill the baking tray with water to make the cake in a bain-marie.
Remove the steaks carefully from the pot and crumble with your fingers. Find and remove any thorns that may have been left in the meat. Don’t worry if you undo it because you will have to shred it later anyway.
Trick: It is important to check very well so that no thorn enters the cake.
You may beat the mixture for the scorpion cake in an American mixer or an arm or blade mixer. Add the cream, the bell pepper, the tomato, the eggs, season to taste and, finally, add the shredded fish.
Prepare a mold of approximately 20 cm and rectangular in shape. Brush the walls and the bottom with oil to make it easier to unmold. Pour in the cabracho cake mixture, it should have a slightly thick texture. Place the mold on a baking tray with water that reaches half the height of the cake.
Open the door of the preheated oven and place the container on the oven tray with water to cook in a water bath. Bake the cake for 50 minutes at 180 ºC, but always keeping an eye on the oven in case it requires more or less time.
To get the cooking right and leave it just right, you must prick the center of the cake with a toothpick to check if it comes out clean, as this tells us that it will be completely done. Take out and do not unmold, wait for it to cool for an hour and then take it to cool completely in the refrigerator, better from one day to the next.
Unmold your traditional scorpion cake when it is completely cold and help yourself with a wooden pallet to achieve it.
Scorpion cake – Suggestions and other recipes
You can accompany your original cabracho cake with toasts or rustic bread, as it will be perfect to balance the flavors of the cake. Also, if you add a pink dressing sauce you will give it an incredible touch that everyone at home will love. It is a perfect recipe for Easter, so prepare all the ingredients and enjoy as a family.
If you liked this preparation, we invite you to discover more Asturian recipes in Free Recipes: