Mediterranean cuisine is considered one of the best in the world and many of its recipes have traveled so far that today they can be used as their own anywhere. It is not the case of the scorpionfish cake. The reason is very simple: the scorpion fish is not a fish that is found anywhere or at any time.
If you have ever seen a scorpionfish, it may also be that you find the reason for its lack of popularity in its appearance, let’s say everything: it is not the most attractive fish in town but we do recommend this recipe because its exterior does not do justice to its meat White and firm with an intense seafood flavor. The essential is invisible to the eyes as always.
The novelty of the recipe goat cake it is that, like most, it has its origins in daily life and to take advantage of the resources of the place but eventually, thanks to chef Arzak and his daughter, the dish took the gourmet turn it needed.
About the scorpion fish cake
The scorpion fish is highly appreciated in Mediterranean gastronomy, especially in Spain and France. Its meat is firm, tasty and delicate in texture, with a characteristic flavor. It is used in a wide variety of dishes, such as stews, soups, stews and, of course, the famous scorpion fish cake.
The scorpion fish is a type of fish from the scorpenidae family. Its fishing is carried out both with traditional methods and with modern fishing gear. Since it is a fish of great commercial value, it is important to promote sustainable fishing practices to ensure its conservation and avoid overexploitation of its populations.
Where and how is this cake born?
The origin of the scorpionfish cake is in the region of Cantabria, in the north of Spain. Cantabria is a coastal region known for its rich fishing tradition and seafood cuisine. The scorpion fish cake has become one of the most emblematic and representative dishes of Cantabrian gastronomy.
The popularity and diffusion of the scorpionfish cake have transcended the borders of Cantabria and has spread to other regions of Spain and beyond. Today, it can be found in numerous restaurants and homes across the country, as well as in establishments specializing in traditional Spanish food in other countries.
5 accompaniments for the Asturian scorpion fish cake
- Ketchup: A popular option is to serve the scorpion fish cake with a homemade tomato sauce or a spicy tomato sauce. The acidity and flavor of the sauce complement the cake very well.
- Mayonnaise: Mayonnaise is another classic accompaniment for this preparation. You can serve the cake with a dollop of homemade mayonnaise or a good quality commercial mayonnaise.
- Salad: A fresh, crisp salad is a light and refreshing complement to the scorpionfish pie. You can opt for a simple green salad, a tomato and cucumber salad or an avocado salad.
- Toasted bread: The scorpion fish cake can also be enjoyed with a few slices of toasted bread or a crusty baguette. Spread a little butter on the toasted bread for an extra touch of flavor.
- vegetable side dishes: You can accompany the scorpionfish cake with steamed vegetable garnishes, such as asparagus, carrots or green beans. This will add color and nutrients to your plate.
Arzak’s special scorpionfish pie recipe
The scorpion fish cake from the Arzak restaurant is one of the most famous and recognized creations of the famous restaurant with three Michelin stars, located in San Sebastián, Spain. Arzak’s scorpion fish cake is known for its careful and refined preparation, combining innovative culinary techniques with high-quality ingredients.
The restaurant’s head chef, Juan Mari Arzak, along with his daughter, Elena Arzak, have perfected this recipe over the years. Arzak is considered one of the best restaurants in the world, and its scorpion fish cake has become one of its most iconic dishes.
He Arzak scorpionfish cake is prepared with fresh scorpionfish and other selected ingredients carefully to bring out the flavors of the fish. In addition to the basic ingredients like eggs, breadcrumbs, and fried tomato, they are likely to use a combination of spices and herbs to enhance the unique flavor of the dish.
The star of the Arzak cake: the plating
One of the distinctive features of Arzak’s scorpion fish cake is its artistic presentation.. The dish is served in a way that shows the contrast of colors and textures, with attention to aesthetics and creativity in the presentation of the ingredients. It is not known exactly how old it is, but it is known that it began to be prepared in the 1970s.
Asturian scorpionfish cake recipe
The scorpionfish cake has a characteristic and mild flavor thanks to the flavor of the fish itself. The texture is similar to a pate o terrine, as the ingredients are mixed and baked together. It can be frozen portioned, with film separating each portion and in an airtight container so that it does not lose moisture or burn in the cold.
- Yield: 6 servings
- Preparation time: 1 hour 40 minutes
- 500 g of fresh goat
- 4 slices of crustless bread
- 2 eggs
- 200 ml of liquid cooking cream
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper to taste
How to make scorpion fish cake in 5 steps
- Preheat oven to 180 degrees. While in a frying pan with a little olive oil, fry chopped onion and garlic until tender and golden.
- In a large bowl, shred the scorpionfish with your hands or fork until any bones are removed. Then add the crustless sliced bread previously soaked in water and well drained to the bowl. Mix well to integrate.
- Add the onion, garlic, eggs and liquid cream to the bowl. Season to taste and mix everything until you get a homogeneous mass. Pour into an ovenproof mold previously greased with a little olive oil.
- Bake for approximately 30-40 minutes or until the cake is set and golden brown on top.
- Remove the scorpionfish cake from the oven and let it cool before unmolding it. Serve cold or at room temperature.