Ingredients for the cabratxo:
8 eggs, 150g Cabratxo fish, 1l cream, Salt and pepper and 50g tomato sauce
Mix all ingredients in a bowl, whip with an electric mixer, place the puree in a pudding mould previously covered with butter and breadcrumbs and bake for 1 hour in the oven at 120º:
Ingredients for the spinach sauce:
1kilo of fresh spinach, 1l vegetable soup, 750g potatoes, 500g leek, La Española Extra Virgin Olive Oil,
Boil the spinach, strain them well and keep back. Fry the potatoes and leeks lightly and then, add the spinach and the vegetable soup. Boil until all the ingredients are tender and mix whip with an electric mixer.
Fill the artichoke hearts with the Cabratxo fish pate, coat them in egg and breadcrumbs and fry in abundant Extra Virgin Olive Oil. Put the artichoke hearts on absorbent paper to absorb the spare oil and serve them with the spinach sauce.