Paté de Cabracho | Spanish scorpionfish pâté & fish jelly 🇪🇸🤌🏻🐡

Ingredients For the fish & stock • Scorpionfish / cabracho — 2.4 kg • Onion — 1 • Carrot — 1 • Leek (white part) — 1 • Fennel — 1 • Celery — 1 bunch • Olive oil — 2–3 tbsp • Tomato paste — 50 g • White wine — 300 ml • Water — enough to fully cover the fish and vegetables For the pâté • Cabracho fish meat — 900–1000 g • Eggs — 7 • Heavy cream (33%) — 450 ml • Tomato sauce — 200 g • Salt — 10 g • Olive oil — for the mold For the fish stock gel • Strained fish stock — 230 g • Agar-agar — 2.5 g For the ciabatta • Strong flour (11–12% protein) — 1 kg • Dry yeast — 4 g • Olive oil — 20 ml • Salt — 20 g • Water — 680–700 ml • Extra flour — for dusting To serve • Black caviar • Microgreens ⸻ Method 1. Fish & stock Vegetables Chop: • onion • carrot • leek • celery • fennel Stock base 1. Heat olive oil in a large pot. 2. Add all vegetables. 3. Cook until softened. 4. Add tomato paste and cook briefly. Cooking the fish 1. Add the whole fish. 2. Pour in white wine. 3. Add enough water to fully cover everything. 4. Simmer gently for 35–45 minutes. Separating the fish 1. Remove the fish. 2. Carefully separate the meat from skin and bones. 3. Transfer the meat to a bowl. ⸻ 2. Paté de Cabracho Pâté base Blend together: • fish meat • eggs • cream • tomato sauce • salt Blend until completely smooth. Preparing the mold 1. Line the mold with parchment paper. 2. Grease with olive oil. 3. Pour in the fish mixture. Baking 1. Place the mold into a deep tray. 2. Pour boiling water into the tray for a water bath. Bake at 145°C for 55–70 minutes. The center should still jiggle slightly. Cooling 1. Cool completely. 2. Refrigerate overnight. ⸻ 3. Fish stock gel Clarifying the stock 1. Strain the stock through cheesecloth or a fine filter. 2. Press היט היט to make it as clear as possible. Making the gel 1. Add agar-agar. 2. Mix well. 3. Bring to a boil. 4. Cook for 30–40 seconds. Finishing 1. Pour into a tray in a thin layer. 2. Cool completely until set. 3. Cut into cubes. 4. Blend until smooth and glossy. 5. Transfer to a sauce bottle. ⸻ 4. Ciabatta Dough 1. Combine: • flour • yeast • olive oil • salt • water 2. Mix until combined. 3. Rest for 30 minutes. Folds 1. Oil your hands. 2. Fold the dough from all 4 sides. 3. Repeat twice more every 30 minutes. Fermentation 1. Cover the container. 2. Refrigerate for 24–48 hours. Shaping 1. Dust a towel-lined tray with flour. 2. Divide dough into ciabattas. 3. Place onto tray and dust with flour. 4. Cover with a towel and let rest slightly. Baking 1. Preheat oven to 250–270°C for 30 minutes. 2. Pour boiling water into the lower tray of the oven. Bake: • 270°C for 7–9 minutes • then 220°C for another 10–12 minutes The crust should be golden. Checking doneness Tap the bottom — it should sound hollow. Cooling Cool completely on a rack for at least 30 minutes. ⸻ Serving 1. Slice the pâté into portions. 2. Use a ring mold for a clean round shape. 3. Plate and garnish with: • fish stock gel • black caviar • microgreens Serve with fresh ciabatta