Prawn and hake cake

Prawn and hake cake

Today let’s prepare a delicious prawn and hake cake with piquillo pepper sauce, an ideal dish for seafood lovers with a sauce that gives the cake a very special flavor.

Stay with us and prepare this delicious dish that you can enjoy at your dinners and share with family and friends.


For the hake cake:

  • 12 cooked prawns or king prawns.
  • 500 grams of hake already cooked
  • 5 crab sticks (surimi)
  • 2 shallots (or half an onion)
  • 1 medium leek
  • 1 carrot
  • 5 medium eggs
  • 200ml. cream
  • 100ml. of bottled tomato sauce
  • Extra virgin olive oil
  • Salt and pepper to taste

For the piquillo pepper sauce

  • 3 packed red peppers
  • 1 egg
  • Oil
  • Lemon
  • Salt


  1. Heat water in a saucepan over medium-high heat with a little salt, once the water boils, add the fish, half cooked, add the well cleaned prawns and let them finish cooking.
  2. Drain the fish and prawn, let cool and once cool, remove the bones from the fish and peel the prawn, then set aside.
  3. In a wok add 2 tablespoons of oil and sauté the shallots and leeks for a few minutes.
  4. Add the peeled and chopped carrot to a blender and once ready, add a little salt and cook over low heat for a few minutes, once ready, add the shredded fish and prawn, stir a little, add a little of the cooking broth to taste.
  5. In a large bowl add the eggs, cream, chopped crab sticks, fried tomato, salt and pepper to taste and beat until well blended.
  6. Grease the molds and pour the preparation, place the molds in a bowl with water to cook in a bain-marie. Bake in a preheated oven at 18 degrees, lower the heat and cover with aluminum foil, once the cake is ready, take it out of the oven, let it cool and set aside in the refrigerator.
  7. To prepare the piquillo pepper sauce, put in a blender an egg, olive leaves and a splash of sunflower oil, blend and add oil until the mixture is thick, add salt and pepper to taste, finally add the peppers and blend until you get a thick sauce.
  8. Add lemon juice, salt and pepper to taste to the pepper sauce, then cover the prawn and hake pie with this sauce, garnish with more prawns.

The prawn and hake pie is a real delight, a very complete starter with which you will really surprise your hosts… We guarantee it !!!!

As you will notice, the piquillo peppers sauce is very easy to prepare, just make a mayonnaise and add two or three canned peppers.


  • You can keep the broth from cooking the prawns and the remaining fish to enrich other dishes.
  • By cooking the prawn and hake pie in a bain-marie and covering the pan with aluminum foil, we prevent the steam from falling on our pies and browning the top too much.
  • You can enjoy the pepper sauce by spreading it on a small piece of toast or add it to the food of your choice.
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