'500 grams of tainha fillets, skinless'
'3 egg whites'
'1 cup of cream de leite'
'Salt and black pepper to taste'
'To taste: nutmeg, paprika, and lemon peel'
'Vegetable oil for greasing'
'For the sauce',
'700 grams of tomato puree (seedless)',
'4 garlic cloves'
'Lime juice from 1 lime'
'One-quarter cup of coriander seeds'
'Two tablespoons of olive oil'
'Salt'
'1 kilogram of cleaned shrimp'
'500 grams of tainha fillets, skinless'
'3 egg whites'
'1 cup of cream de leite'
'Salt and black pepper to taste'
'To taste: nutmeg, paprika, and lemon peel'
'Vegetable oil for greasing'
'For the sauce',
'700 grams of tomato puree (seedless)',
'4 garlic cloves'
'Lime juice from 1 lime'
'One-quarter cup of coriander seeds'
'Two tablespoons of olive oil'
'Salt'
'1 kilogram of cleaned shrimp'
'Mince the tainha fillets, removing the bones.'
'Place them in a bowl over ice and add the egg whites
Beat with a hand mixer until the fish absorbs the liquid.'
'Gradually add the cream de leite and beat at low speed until fully absorbed.'
'Add salt, black pepper, nutmeg, paprika, and lemon peel.'
'Leave the mixture over ice for an hour.'
'Grease a 25x11 cm English cake mold with oil and fill with the mixture.'
'Cover with paper-lined parchment and bake in a water bath at medium heat (180°C) for 25 minutes or until firm.'
'Make the sauce while the cake bakes: combine all ingredients except the shrimp in a pot.'
'Simmer, covered, over low heat for 20 minutes.'
'Blend in a blender and return to the pot.'
'Add the shrimp and simmer for another 3 minutes.'
'Serve with the cake
Serves 8 portions.'
