One-third cup of spinach
200g of kani-kama
500g of cleaned anchovy fillets
2 egg whites
1 and 1/4 cups (chan) of cream
A dash of red food coloring
Salt, black pepper, and nutmeg to taste
One-third cup of spinach
200g of kani-kama
500g of cleaned anchovy fillets
2 egg whites
1 and 1/4 cups (chan) of cream
A dash of red food coloring
Salt, black pepper, and nutmeg to taste
Grease a mold and cover the sides and bottom with blanched spinach leaves
Leave no gaps
Reserve the spinach and wrap the kani-kama
Set aside
Beat the fish with salt and egg whites until a puree forms
Add cream gradually, mixing until smooth
Season with salt, pepper, and nutmeg
In the reserved mold, create a layer of fish and arrange the kani-kama in rows
Repeat the process one more time and finish with the remaining fish
Cover the mold with spinach
Wrap with aluminum foil and bake in a medium oven for about 1 hour.
