FISH CAKE BITES (IN AN AIR FRYER) ON Mariñeiras® Toast

Recipe for Fish Cake Bites (IN THE AIR FRYER) on Mariñeiras® Toast

What do you think of these fish canapés to serve at the casual lunches or dinners we have with friends during the holidays? They’re great because they’re so easy to make, and since you can prepare them the day before, we’re free that day and don’t have to spend it in the kitchen. Plus, since I made them in the air fryer, they’re ready in no time.

In this case, we drizzle them with cocktail sauce, but you can use whatever sauce you like best.

ingredients

3 thoroughly cleaned redfish fillets (or hake)
18 jumbo shrimp
2 slices of sandwich bread
4 eggs
1 heaping tablespoon of tomato sauce (or fried tomatoes)
Olive oil
Whipping cream
Butter

Mariñeiras® Plain Bread Toasts with Extra Virgin Olive Oil Flavor
Chives
200 ml of mayonnaise
30 ml of ketchup
20 ml of brandy
20 ml of lemon juice
20 ml of orange juice
salt

preparation

Peel the jumbo shrimp and set the heads aside.
In a skillet with a little oil, cook the fish fillets. Remove them and set aside.
In the same skillet, add a little oil and the prawn bodies. Squeeze the heads well to release all the juice, and cook everything for a couple of minutes. Remove from the pan.
Place the fish and the shrimp bodies—all chopped into pieces—in a bowl. Add the liquid left in the pan from cooking the shrimp heads.
Pour the heavy cream into a deep dish and soak the sliced bread in it thoroughly. Squeeze out the excess liquid with your hands, crumble the bread, and add it to the bowl, along with the sautéed tomatoes. Mix everything together gently.
Beat the eggs with a little salt. Add them to the mixture and mix everything together thoroughly so that no egg remains unincorporated.
Grease the silicone molds with a little butter and fill them with the mixture.
Bake for 12 minutes at 180 degrees. Let cool inside the air fryer, then place in the refrigerator.
In the meantime, we can start making the rosa sauce. To do this, put the mayonnaise in a bowl and add the rest of the ingredients. Whisk it with a whisk to prevent it from separating. Cover it and put it in the fridge.
When we're ready to serve it, take it out of the refrigerator an hour beforehand so it isn't so cold, remove the bonbons from the molds, place them on the mariñeiras, and drizzle them with the pink sauce. Sprinkle the chopped chives on top.