Prepare ahead
Ingredients
Beetroot layer
800g of beetroot
1 egg
Cod layer
500g of cod (see page 58)
2 cloves of garlic, minced
1/4 cup of olive oil
5 slices of bread without crust
1 egg
Salt and pepper to taste
Spinach layer
3 cloves of garlic, minced
1/4 cup of olive oil
300g of spinach
3 slices of bread without crust
Salt to taste
1 egg
Accessory
English muffin tin shape, 10 x 24 cm
Prepare ahead
Ingredients
Beetroot layer
800g of beetroot
1 egg
Cod layer
500g of cod (see page 58)
2 cloves of garlic, minced
1/4 cup of olive oil
5 slices of bread without crust
1 egg
Salt and pepper to taste
Spinach layer
3 cloves of garlic, minced
1/4 cup of olive oil
300g of spinach
3 slices of bread without crust
Salt to taste
1 egg
Accessory
English muffin tin shape, 10 x 24 cm
Preparation
Beetroot layer
Cook the beetroot in boiling water for 15 minutes or until tender
Drain and squeeze
Let it cool
Add the egg and mix. Reserve
Cod layer
Refry the cod in small pieces with garlic in olive oil until golden brown
Remove from heat and mix with bread crumbs, let it cool
Transfer to a processor and add the egg, season with salt and pepper
Process until smooth and place in a bowl, reserving half cup of this paste for the beetroot layer
Spinach layer
Refry garlic in olive oil until golden brown
Add spinach, bread crumbs and season with salt
Cook for 5 minutes, stirring occasionally
Remove from heat and transfer to a bowl
Let it cool
Add the egg and process until smooth
Assembly
1
Preheat the oven
Grease the mold with oil and line the bottom with paper marge
Mix the beetroot paste with the reserved cod mixture and check the seasoning
Distribute in the mold, lining the bottom completely
Smooth the surface with a spoon
2
Top with the cod mixture
Smooth and place the spinach layer
Smooth and bake in the oven for 40 minutes or until firm
Remove, let it cool for 5 minutes and unmold
If desired, serve with white sauce (below)
Yield: 10 slices
Calories per slice: 291
Difficulty level:
