The fish pie is a very common dish during Holy Week in Venezuela, which complement the absence of red meat during this time of year. Although, the dish may be prepared for any day of the year. Furthermore, it is quite healthy as fish provides phosphorus and magnesium necessary for our body. This cake has several variants; however, the following recipe will be accompanied by a delicious clam sauce typical of the Margarita island, which gives a special touch to this interesting recipe.
Ingredients
| For the cake | |
|---|---|
 |
600 gr boneless Fish |
 |
50 gr of chopped Peanuts |
 |
1 Chives cut into julienne |
 |
2 Egg whites |
 |
½ cup Milk Cream |
 |
Pepper |
 |
Salt |
| For the sauce | |
 |
2 tablespoons Cornstarch |
 |
1 cup Water |
 |
½ kg of shelled and cleaned Clams |
 |
1 cup White Wine |
 |
¼ cup Bell Pepper cut into brunoise |
|
1 cup Milk Cream |
|
Pepper |
|
Salt |
Utensils
| Medium pot |
| Knife |
| Cutting board |
| Baking mould |
| Strainer |
Preparation
For the cake
-
Preheat oven to 200 °C.
-
Put the fish in a pot with water and boil until tender.
-
Mix the egg whites until stiff.
-
Mix fish with egg whites stiff peaks and the milk cream.
-
Add chopped peanuts and chives.
-
Add salt and pepper to taste and mix the ingredients.
-
In a greased pan, pour the mixture and placed in the oven on a water bath for 40 minutes covered with a sheet of aluminum foil.
For the sauce
-
In a saucepan, place the clams in sufficient water and heat to remove excess sand.
-
Sift the clam meat and pour into a pot.
-
Add the cream, wine, bell pepper, salt and pepper and cook over medium heat until it forms a thick cream.
-
Serve pie hot and top it with the clam sauce.
