Plata-Style Fish Pudding

Ingredients

• 1 pejerrey (silverside fish native to the Río de la Plata)
• salt
• 1 head onion
• peppercorns
• bread crumb soaked in milk
• milk
• 4 eggs
• 1 ounce butter
• pepper
• breadcrumbs
• hard-boiled eggs
• toasted bread slices

Instructions

1. Cook a pejerrey (Río de la Plata silverside fish) with salt, a head of onion, and some peppercorns.
2. Once cooked, carefully remove all bones and fine spines, breaking the fish up by hand to feel out any that remain.
3. Mix in bread crumb soaked in milk, and the whites and yolks of four eggs beaten separately (whites to stiff peaks, yolks in an ounce of unmelted butter).
4. Stir until combined and season with pepper and salt.
5. Butter and breadcrumb the pudding mold, fill it with the mixture, and bake in the oven.
6. Serve garnished with halved hard-boiled eggs and thin grilled toast slices.