Duet of fish cake with pineapple, coconut and Pedro Ximénez cream of Balsamic Vinegar

First, chop the vegetables. Then sauté with oil the garlic and onion in a sauce pan.

Before the onion is golden brown, add carrot dices and sauté for 5 minutes. Then, put the vegetables with salt and pepper and stir.

Wash, cut and add salt and pepper to the fish. Then, put it in a pan..

Then, pour the stock and cook for 10 minutes. In the last 3 minutes of cooking, add the plain cream and allow to cook.

Beat 5 eggs in a bowl and set aside.

Allow to cool. Pour the beaten eggs and stir. Add salt and pepper according to taste.

You can mash the vegetables or leave them in pieces. Pour all the mixture in a buttered mould. Sprinkle with bread crumbs.

Put the mould in a water bath in the oven. Cook at medium temperature for 45 minutes until set. When cooked, remove from the mould and allow to cool.  Do not unmold until cold. Then, cut into dices and set aside. Cut the pineapple into dices with the same size as the cake.

Fish cake with fruit and Pedro Ximénez Balsamic Vinegar Cream

Balsamic Cream ideal for:

Egg | Chicken | Salads


  • 350 gr hake and 300 gr salmon
  • 1 onion, 1 peek 1 garlic, 1 carrot
  • 25 gr celery
  • 100 ml hole-made tomato sauce
  • 6 medium-size eggs
  • 200 ml dairy cream
  • 1 ripe pineapple
  • 50 ml olive oil
  • 50 ml sunflower oil
  • 50 gr grated coconut
  • White pepper and fine table salt
  • 15 ml Sibari Pedro Ximénez Vinegar Cream

  • Difficulty


  • Cost

    Low (1.15 € per portion)

  • Preparation

    25 minutes preparation and 45 minutes in the oven.

  • Season

    All over the year