Mediterranean cuisine is considered one of the best in the world and many of its recipes have traveled so much that they can use them today as their own. It is not the case of the goat cake . Why is very simple: the goat is not a fish that is achieved anywhere or at any time.
If they ever saw a goat, they may also find why their little popularity in their appearance, let's say everything: it is not the most attractive fish of the town but we do recommend this recipe because its exterior does not do justice to their white and firm meat with an intense seafood flavor. The essential thing is invisible to the eyes as always.
Cabracho cake recipe is that, like most, it has its origins in everyday life and to take advantage of the resources of the place but eventually and thanks to chef Arzak and his daughter, the dish took the Gourmet return he needed.
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About the goat cake
Cabracho is highly appreciated in Mediterranean cuisine, especially in Spain and France. Its flesh is firm, tasty and delicate texture, with a characteristic flavor. It is used in a wide variety of dishes, such as calderetas, soups, stews and, of course, the famous goat cake.
Cabracho is a type of fish from the scorpénidos. Its fishing is done with both traditional methods and modern fishing arts. Since it is a fish of great commercial value, it is important to promote sustainable fishing practices to ensure conservation and avoid overexploitation of their populations.
Where and how is this cake born?
The origin of the Cabracho cake is located in the Cantabria region , in northern Spain. Cantabria is a coastal region known for its rich fishing tradition and its marine kitchen. The Cabracho cake has become one of the most emblematic and representative dishes of Cantabrian gastronomy .
The popularity and dissemination of the Cabracho 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 throughout the country, as well as in establishments specialized in traditional Spanish food in other countries.
5 accompaniments for the Asturian goat cake
- Tomato sauce : A popular option is to serve the goat cake with a homemade tomato sauce or a spicy tomato sauce. The acidity and taste of the sauce complement the cake very well.
- Mayonnaise : mayonnaise is another classic accompaniment for this preparation. You can serve the cake with a portion of homemade mayonnaise or a good quality commercial mayonnaise.
- Salad : A fresh and crispy salad is a light and refreshing complement to the goat cake. You can opt for a simple green salad, a tomato and cucumber salad or a avocado salad.
- Toasted bread : The goat cake can also be enjoyed with some slices of roasted bread or crispy baguette. Spread some butter in the toasted bread to add an additional touch of flavor.
- Vegetable garrisons : You can accompany the goat cake with steamed vegetables, such as asparagus, carrots or green beans. This will add color and nutrients to your dish.
The special recipe for Arzak's goat cake
The Cabracho cake of 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. The Arzak Cabracho cake is known for its careful and refined elaboration, which combines innovative culinary techniques with high quality ingredients.
The main chef of the restaurant, 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 his goat cake has become one of his most iconic dishes.
Arzak's Cabracho cake is prepared with fresh goat and other carefully selected ingredients to highlight the flavors of the fish. In addition to basic ingredients such as eggs, breadcrumbs and fried tomato, they are likely to use a combination of spices and herbs to enhance the unique flavor of the plate.
The Arzak Cake Star: The plated
One of the distinctive characteristics of Arzak's Cabracho 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 he is but it is known that he began to prepare in the 1970s.
Asturian goat pastel recipe
The Cabracho cake has a characteristic and soft flavor thanks to the taste of the fish itself . The texture is similar to a pate or terrine , since the ingredients are mixed and baked together. It can be frozen, with film separating each portion and in airtight container so that it does not lose moisture or burn with the cold.
- Yield : 6 portions
- Preparation time : 1 hour 40 minutes
Ingredients
- 500 gr of fresh goat
- 4 slices of barkless bread
- 2 eggs
- 200 ml of liquid cream for cooking
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- Olive oil
- Salt and pepper to taste
How to make goat pastel in 5 steps
- Preheat the oven to 180 degrees. While in a pan with a little olive oil, sauté onion and chopped garlic until they are tender and golden.
- In a large bowl, crumble the goat with the hands or fork until any thorn is removed. Then add the barkless mold 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. Salpimentar at ease and mix everything until you get a homogeneous dough. Pour in a mold suitable for oven previously greased with a little olive oil.
- Bake for approximately 30-40 minutes or until the cake is firm and golden on the top.
- Remove the oven goat cake and let it cool before unmolding it. Serve cold or ambient temperature.
