Pastel de Cabracho - Scorpionfish Cake

“パステル・デ・カブラチョ – カサゴのプディング”

I first encountered this delicacy in a cosy wine bar in Asturias, where I was immediately captivated by its rich seafood essence, delicately balanced with a creamy texture and the brightness of vegetables.

Pastel de Cabracho (meaning ‘cake of scorpionfish’) is a traditional dish made from the flavourful scorpionfish. Today, it is celebrated for its intense seafood flavour, but historically, fishermen used this bony fish, often less fresh, primarily for broths. In the 1970s, the famous Basque chef Juan Mari Arzak created the iconic dish, which quickly gained popularity throughout northern Spain.

Typically served as a cold appetizer or shared tapas, it is accompanied by mayonnaise, salsa rosa, and crispy toast. In my version, I serve it with Tartar and Pimentó sauce, inspired by my experience in Asturias.

If scorpionfish is difficult to find in your area, or if you're looking for a more budget-friendly option, red mullet, redfish or hake make excellent substitutes in this delightful dish.

Ingredients (serves 4)

Scorpionfish  1(500g)

Onion  1/2

Leek   1/2

Carrot  1/2

Parsley   a small bouquet

Peppercorns   4

Bay leave  1

Egg   3

Double cream   120ml

Ripe tomato   100g(chopped)

Piquillo pepper   1(chopped)

Extra virgin olive oil   1 tablespoon

Butter for the mould

Salsa Tartar

Pickled onion

Chive

Mayonaise

Lemon

Salsa Pimento

Refer to the recipe for Salsa Pimiento Rojo - Red Pepper Sauce

1. Prepare the fish: Clean the scorpionfish thoroughly. Place it in a large pot with onion, leek, carrot, parsley, bay leaf, peppercorns, and a teaspoon of salt. Add enough water to fully cover the fish. Cook for about 10 minutes, until the fish is cooked through.

2. Debone the Fish: Remove the scorpionfish from the broth. Carefully take off the skin and remove all the bones, setting the meat aside. Tip: Save the broth for a flavourful soup or to enhance a rice dish.

3. Prepare the Tomato and Pepper: In a pan, heat the olive oil and cook the tomato and Piquillo peppers until they soften. Set the sauce aside to cool to room temperature.

4. Blend the Mixture: In a blender or food processor, combine the eggs, cream, cooled tomato-pepper, and half of the flaked fish. Blitz until you have a smooth paste. Season with salt and pepper, then gently fold in the remaining fish.

5. Prepare the Mould: Preheat the oven to 180°C (350°F). Grease a terrine or loaf mould with butter and line the bottom with a strip of baking paper for easier unmoulding later. Pour the fish mixture into the mould. Cover it with aluminium foil to prevent it from drying out during baking.

6. Bake in a Bain-Marie: Place the mould in a deep oven dish and fill the dish with boiling water to reach halfway up the sides of the mould. Bake for 40-45 minutes, checking periodically by inserting a cocktail stick or small knife into the cake. It’s ready when the tester comes out clean.

7. Cool and Unmould: Remove the mould from the oven and allow the cake to cool slightly. Once cool, run a knife around the edges to loosen it, then carefully invert it onto a plate. Refrigerate until completely chilled.

8. Serve: Once cold, slice and serve with salsa Tartar and Pimentón, and plenty of crispy toasted bread.

Tips:

This dish tastes even better the next day, as the flavours develop further. Keep it refrigerated, and it will last for up to three days.

Fennel in Butter and Parmesan

“フェネルのバターとパルメザン焼き”

When I began hand-rolling pasta at home, I found myself gravitating toward vegetable-based sauces rather than meat-based ones to enjoy the soft, pillowy texture of the pasta. This comforting dish is the perfect midweek meal for crisp autumn days.

Ingredients to serve 2

Fennel   2bulbs (cut into wedges)

Butter   30g

Grated Parmesan cheese   1tbsp

Lemon juice   1/2tbsp

Herbs (Thyme, Parsley, Fennel top)

Salt and pepper   to taste

1. Warm the butter in a large pan and arrange the fennel halves, cut side down, in a single layer. Season with salt and pepper, then cook slowly over low heat.

2. Once the bottoms of the fennel turn golden, flip them to brown the other side evenly.

3. Sprinkle Parmesan over the fennel and continue cooking until the edges of the cheese turn crispy.

4. Serve topped with chopped herbs and a splash of lemon juice.

Mussels in Salsa Americana

“ムール貝のサルサ アメリカーナ”

This French-born sauce is a recipe you’ll definitely want to add to your repertoire. Originally called ‘sauce à l'américaine,’ Salsa Americana is a classic French sauce created for lobster. In Spain, where seafood is abundant, it has become a popular choice for cooking all kinds of seafood.

My Spanish cooking mentor, Isabel, conjured this dish while we were preparing another meal. We found ourselves snacking at the kitchen counter, scraping the mussels and sauce with shells, dipping bread into it, and reached out to a bottle of wine…….

I loved the casual, spontaneous nature of the moment, and in my recipe, I serve it as a tapa. However, it also pairs with rice or potatoes.

Ingredients

Fresh mussels   1kg

Bay leaf   1

White wine   50ml

Leek   white part1/2

Shallot   1

Garlic   2clove

Crushed ripe tomato   200g

Tomato paste    1tsp

Butter   30g

Flour   1tbsp

Cayenne pepper   1/4tsp

Brandy   100ml

Cooking juice from mussels   200ml

1. Clean the mussels well by scraping the shells and removing the beards.

2. Place them in a large pot with the bay leaf and white wine. Cook over medium heat with the lid on for 5 minutes.

3. Drain the cooked mussels over a fine-mesh sieve, reserving the cooking liquid.

4. Heat the butter in a pan and sauté the finely sliced leek, shallot, and garlic with a pinch of salt over low heat. When the vegetables become soft, add tomato paste, flour and cayenne pepper. Stir a few times, then add brandy to flambé.

5. Add the tomato and reserved liquid, and continue cooking over low heat for 5 minutes. Season to taste.

6. Open the mussels and discard the empty half of the shells. Return the mussels to the hot sauce and serve once they are warmed through.