¡Hola Amigos! Hoy os traemos un rico paté de pastel de cabracho asturiano. Sin duda utilidad de los pescados semeja no tener fin, y hay sabores y texturas para todos y cada uno de los gustos, y se pueden preparar prácticamente con cualquier técnica de cocina. De ahí que es una exquisitez preparar recetas como esta en la que aprovechamos la potencia de sabor de un pescado que, debido a su estructura y cantidad de espinas, no se acostumbra a comer de forma frecuente.
La utilidad de los pescados semeja no tener fin en el mundo de las recetas de patés caseros, y hay sabores y texturas para todos y cada uno de los gustos, y se pueden preparar prácticamente con cualquier técnica de cocina. De ahí que es una exquisitez preparar recetas como esta en la que aprovechamos la potencia de sabor de un pescado que, debido a su estructura y cantidad de espinas, no se acostumbra a comer de forma frecuente.
Este pastel de cabracho es una receta propia de asturias y es considerado como un producto gourmet, que popularizó el chef Juan Mari Arzak, y a quienes nos maravilla la receta no hemos hecho más que prepararla a su estilo mas con nuestro toque personal, puesto que es ineludible en cocina no darle un puntito diferente a las recetas cuando pasan de mano en mano ¡Vamos allá!
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¿Dónde comprar pastel de cabracho?
Si eres turista y estás de paso por Gijón, puedes ir al emblemático casco antiguo, nosotros estamos detrás de la estatua de Pelayo, uno de los puntos obligados de paso. En la Confitería Collada vendemos pastel de cabracho envasado en lata de conserva, listo para abrir y comer. Para hacer envíos fuera de Asturias, pueden llamar al telefono +34 624 21 46 02 y concretar precios ¡Te dejarán con la boca abierta!
En cambió si eres un restaurante o una tienda de productos artesanos y estas buscando un proveedor que te suministre semanalmente el pastel de cabracho, también tenemos un almacén y un distribuidor que se encarga de esto. Para contratar nuestros servicios solo tienes que mandar un correo a [email protected] a cualquier hora del día, os atenderemos encantados.
¿En que momento comer el paté de cabracho?
Es un paté idóneo para las ocasiones en las que hay que picotear algo antes del plato principal, sobre todo para Navidad que es cuando más se acostumbra a consumir, mas a mi personalmente me chifla toda vez que voy a Asturias solicitarme una buena ración de pastel de cabracho que, con unos culines de sidra y queso cabrales, te chuparás los dedos.
🤤 Su punto fuerte, aparte de su gran sabor y presencia, es que te lo puedes dejar hecho uno o bien un par de días ya antes de consumirlo, o bien aun congelarlo meses ya antes y de esta forma esos días de celebración en los que vamos con tanta prisa y hay que cocinar tanto, cuando menos el piscolabis lo tenemos resuelto. Queda con una textura tipo paté, con lo que se acostumbra a servir con torradas y una salsa.
Ingredientes
Los ingredientes para hacer un paté de pastel de cabracho asturiano son muy sencillos y baratos ¡Vamos allá!
- Cabracho
- Una hoja de lauro
- Cebolleta
- Sal
- seis huevos medianos
- doscientos cincuenta g de nata con más del treinta y cinco por ciento de materia grasa
- doscientos cincuenta g tomate frito casero
- Un pellizco de sal
- Pimienta
Elaboración del Pastel de Cabracho
Estos son los pasos para la elaboración del pastel de cabracho asturiano paso a paso cualquier pregunta os dejo abierta la sección de comentarios ¡Vamos allá!
- Ponemos agua a hervir en una cazuela de fondo ancho.
- Echamos una zanahoria, un puerro, una cebolla entera, sal, pimienta, unas hojas de lauro, un chorrito de aceite de oliva virgen extra y un tanto de vino blanco para lograr un caldo para cocer el cabracho. Debemos dejarlo que cueza a lo largo de quince minutos.
- Colamos el caldo y reservamos. No tiréis la zanahoria, puerro y cebolla. Se puede hacer una estupenda crema para otro día.
- Agregamos el cabracho al caldo que tenemos reservado todavía caliente y lo dejamos cocer otros quince minutos. Cuando haya pasado ese tiempo lo sacamos, limpiamos (quitamos la piel y las espinas).
- Desmigajamos lo mejor posible.
- Si no deseáis caminar quitando la piel y las espinas siempre y en toda circunstancia le podéis decir al pescadero que os lo limpie y prepare en filetes. Llevaros bien con vuestra pescadera/o, es uno de vuestros grandes aliados en la cocina.
- Reservamos el caldo en un bol. Lo podemos aprovechar para un arroz jugoso o bien una sopa de pescado y marisco. Siempre y en todo momento en exactamente la misma cazuela en la que hemos cocido el cabracho echamos la nata.
- Precalentamos el horno a 190º C.
- Calentamos a temperatura baja a lo largo de cinco minutos. Después agregamos un chorrito del caldo precedente. Separamos del fuego.
- Batimos los huevos con el tomate frito casero y con un tenedor lo introducimos con los pimientos desmenuzados y la nata caliente.
Emplatado Final
- Agregamos el pescado desmigado. Probamos y corregimos de sal y pimienta.
- En general no hace falta echarle sal mas es posible que nos quedara insípido el caldo. Batimos un tanto hasta lograr una pasta fina que queda como paté.
- Untamos un recipiente de cake con mantequilla. Espolvoreamos con un tanto de pan rallado. Echamos la mezcla del pescado en el molde de cake.
- Enhornamos unos cuarenta minutos a 180º C.
- Sacamos del horno, lo dejamos enfriar y desmoldamos.
Consejo Final
Ciertamente es que es un pudin y su preparación es muy afín a ciertos postres que os he presentado en alguna otra ocasión. Lo podemos presentar en lonchas con un tanto de mahonesa y pan torrado para untar.
Lo bueno de esta clase de pastel es que sirve de base para cualquier otro que deseéis hacer con pescado. Podéis usar cualquier clase de pescado blanco que os guste.
Y poco más amigos, espero que esta receta os sirva para preparar un paté de pastel de cabracho delicioso y triunféis entre familiares y amigos.
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