By Chef H. Delgado
July 21, 2020
This preparation is typical of northern Spain. I discovered it in Gijón (Asturias), where in most of its bars and cider houses we can enjoy this sea dish to share, with a nice glass of cider.
One of the things that makes "PASTEL DE CABRACHO" very interesting recipe is the fish used.
The great nutritional value and the delicious flavor of this rockfish, Scorpion fish, makes this traditional Spanish recipe one of the most famous dishes among the locals of this beautiful region.
This dish is traditionally served with crispy breads, or biscottes and mayonnaise. And it is spread like a pate. It is ideal as a starter or appetizer with a fresh glass of natural cider.
I hope you'll enjoy it !
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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