Cooking does not stand still. Every day new, sometimes the most unexpected, recipes appear.
Among the latest inventions of folk culinary specialists, the Napoleon fish cake and other variations of cakes made from a wide variety of fish and savory products are of interest.
It is difficult to answer the question of who invented this dish and what type it can be classified as - appetizers, salads or baked goods. All the better. There is a lot of scope not only for combinatorial combinations of products, but also for methods of culinary processing and design options for serving.
Fish cake - basic technological principles
Even if we talk about the technology of making sweet cakes, this is a very voluminous topic that includes different types of dough, creams, impregnations, and so on. There are desserts that are prepared with or without baking.
If we remember that the word “cake” itself means pie or sweet bread, then, in relation to fish dishes, it most likely means their shape and the presence of several layers consisting of different fish fillings (minced meat, pates) instead of creams.
The base of unsweetened cakes can consist of dough, when bread (cakes, flatbreads) is baked in a special shape or according to a special recipe, as is done for preparing classic sweet desserts, followed by the formation of a multi-layer dish.
The use of various types of ready-made bakery products as the basis for a savory cake allows for the preparation of the dish using cold methods. Options for combinations of fish cake can be very different.
Having achieved the necessary taste harmony of the dish, pay attention to its consistency.
The multi-component filling that joins the “cakes” must be homogeneous, easily applied to the bread layers, moderately soak them and hold them together so that a piece of fish cake does not crumble when slicing, even before it reaches the serving plate. The ideal option for combining layers is cream cheese, curd masses, fish or vegetable pates.
Balance the products used to prepare the fish dish so that overall you get normal humidity, no more than 30-40%. Be sure to ensure that such juicy additions to fish as cucumbers, apples, citrus fruits are ideally balanced, say, with eggs, hard cheese, boiled potatoes - foods that have less moisture. This principle will allow you to avoid getting the bread base wet, dripping juice and other minor troubles that can ruin the appearance and consistency of the dish.
