200 g of clean fish fillet (cod, anchovy, hake)
1/2 cup (chalice) of scrod tuna
2 tablespoons of capers
1/2 cup (chalice) of black olives without pit
1 clove of garlic
3 tablespoons of mixed herbs (parsley, marjoram, thyme)
2 tablespoons of grated Parmesan cheese
2 anchovy fillets
2 eggs
2 cooked and mashed potatoes
3 tablespoons of breadcrumbs
Salt, Worcestershire sauce, and black pepper to taste
200 g of clean fish fillet (cod, anchovy, hake)
1/2 cup (chalice) of scrod tuna
2 tablespoons of capers
1/2 cup (chalice) of black olives without pit
1 clove of garlic
3 tablespoons of mixed herbs (parsley, marjoram, thyme)
2 tablespoons of grated Parmesan cheese
2 anchovy fillets
2 eggs
2 cooked and mashed potatoes
3 tablespoons of breadcrumbs
Salt, Worcestershire sauce, and black pepper to taste
Drain the capers and chop them finely with the olives
Put the fish in a processor with the tuna and garlic
Blend until you get a paste
Disconnect the appliance and combine the capers with olives, herbs, cheese, anchovy fillets, eggs, potatoes, half the breadcrumbs, salt, black pepper, and Worcestershire sauce
Mix until you get a homogeneous mixture
Place it in an oiled and floured mold and drizzle with olive oil
Bake in a medium oven for 25 minutes
Serve in medium slices, drizzled with your preferred sauce.
