Fish pudding

Medium 12min 49seg 8

: Cookii 2

Fish pudding


400 g perch loins
1 Tbsp salt
1 lemon (juice)
1 tsp garlic powder
200 g onion
80 g olive oil
500 g tomatoes
30 g parsley sprigs
200 g 8-cereal bread
200 g courgettes, diced
400 g semi-skimmed milk
6 medium-sized eggs
6 Tbsp sesame seeds
Ground pepper to taste


  1. Pre-heat the oven at 170ºC.
  2. Cut the fish into small cubes, season with half the salt, lemon juice, garlic powder and pepper, and set aside.
  3. Cut each onion into four wedges, place them in the bowl and mince for 5 seconds on speed 5. Use the spatula to scrape the sides of the bowl, add the olive oil and cook without the measuring cup 5 minutes, at 100ºC on speed 2.
  4. Add the tomatoes, without seeds and chopped into small pieces, and the sprigs of fresh parsley, chopped. Cook for another 7 minutes, at 120°C on speed 2, without the measuring cup.
  5. Añada el pan troceado y el calabacín cortado en dados. Pique durante 19 segundos a velocidad 5. Con la espátula, empuje hacia abajo la comida acumulada en las paredes del bol, añada el pescado, la leche, los huevos y la sal restante. Cocine durante 25 segundos a velocidad 4.
  6. Tip the mixture into a round baking tin with a hole in the centre, previously greased and sprinkled with the sesame seeds, and bake for about 60 minutes.