Light fish pudding
Ingredients (serves 1)
- 60 g skimmed milk (lactose free in case of intolerance)
- 1 egg white
- 50 g hake
- 50 g potato
- 50 g carrot
- 20 g spring onion
- 8 g extra virgin olive oil
- For the pumpkin sauce:
- 100 g pumpkin
- 10 g extra virgin olive oil
- 10 g almond paste
- Salt (restrict in case of hypertension and/or fluid retention)
Method
- 1. Wash, peel and chop the potato, carrot and on-ion.
- 2. Boil the potato and vegetables in a saucepan or microwave them in a covered suitable con-tainer at maximum power until very tender. Set aside.
- 3. Cook the hake in the same way, without skin and spines. Set aside.
- 4. Purée the cooked potato and vegetables together with the egg white, milk and olive oil using an immersion blender.
- 5. Crumble the hake by hand or with the help of a fork and add to the blended mixture. Season with salt to taste.
- 6. Pour into a microwave-safe mould and cook at maximum power for three or four minutes. Unmould and set aside.
- 7. For the sauce, peel the pumpkin and cut into dices. Boil until very tender.
- 8. Strain and blend together with the olive oil and almond paste. Add liquid until ob-taining a sauce-like texture. Season with salt to taste.
- 9. Serve the pudding with the sauce.
