Torta de Bagre Seco (Dried Catfish Cake)
Recipe category
Country
Region
Source
Paseo de Olla - Recetas de las cocinas regionales de Colombia
Source: Association of Women Microentrepreneurs and Small Merchants of Sucre (Asomujer, 1997) and Carlos Enrique "Toto" Sánchez Ramos
Number of servings
8
Difficulty
Medium
Ingredients
1000
gr dried catfish
6
piece(s) eggs
4
tbsp butter
1
cup(s) bread crumbs or breadcrumbs
1
piece(s) pearl onion, finely chopped
1
tbsp mustard
1
piece(s) splash of dark sauce
1
tbsp tomato sauce
pinch salt and pepper to taste
Directions
- From the night before, desalt the fish in salted water.
- The next day, shred and grind the catfish.
- Preheat oven to 350°F and butter a baking dish.
- Separately beat egg whites to stiff peaks and mix with yolks, butter, onion, bread crumbs, salt and pepper, a splash of dark sauce, mustard and tomato sauce. Beat everything well and incorporate the ground catfish. If mixture is too dry, can add a little milk or water (maximum 1 cup).
- Put the mixture in the dish and bring to oven for 30 minutes.
- Remove, let rest and unmold. To make a soplado de bagre, reserve the fish and make the fourth step mixture without the catfish. Put in the baking dish a layer with part of the mixture, on this the shredded fish, and cover everything with the rest of the mixture. Bring to oven for the same time.