PATE:
2 lb Trout, or other firm
fleshed fish 2 tb Shallots
1 md Lime, juice of
1/2 c Wine, white
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
1 ea Bay leaf
1/2 c Oil, olive
Salt (to taste) Pepper (to taste) 1 c Flour
1 c Milk
3 oz Butter
4 lg Eggs
6 ea Ice cubes
2 ea Egg yolks
1 c Cream
1 d Nutmeg
1 d Pepper, cayenne
1 tb Tarragon
:
SAUCE----- 4 ea Crabs, cleaned, not cooked
2 oz Butter
2 tb Shallots, minced
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
Salt (to taste) Pepper (to taste) 1/4 ts Pepper, cayenne
1/2 c Cream
1 ea Bay leaf
Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let marinate an hour. Grind all but two fo the filets. Cook the filets in the marinade until just done, about 6 minutes. Remove the filets, and reduce the marinade by half. Heat the milk, butter and salt in a saucepan and add flour, all at once. Beat vigorously until the panade forms a ball and beat in egg yolks off the heat, one at a time. Add 1/4 cup of ground fish to a food processor and whir the machine, then add 1/4 cup panade and a small piece of ice. When half of the fish and panade are used, add eggs and a yolk. Continue alternating the panade, fish and ice. Add salt, pepper, and cayenne and then slowly add the cream while the machine is running. Add nutmeg and butter and finish with butter and tarragon. Line a terrine with buttered paper (the chef used butter wrappers) and put in half the ground fish mixture. Lay the filets on this and top with the remaining mixture. Put the terrine in a larger pan and add water halfway up the terrine. Cook in a 350 F oven for 45 minutes or until the mousse is puffed and brown. Invert, trim and serve in slices with sauce. Sauce: ?? Chop the crabs up in rough pieces and cook them in butter with shallots, thyme and parsley until crabs turn color. Add wine, salt, pepper, cayenne and cream. Heat to boiling, add the bay leaf, and reduce until thick. Strain into another pan and reduce again until the consistency of whipping cream. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
How To make Fish Pate's Videos
Delicious Mackerel Pâté ????| Mary Berry's Foolproof Cooking | All Documentary #shorts
Mary Berry is preparing some delicious mackerel pâté ????
How to make Smoked Mackerel Pate
In this video Siobhan Ingram shows us how to make a delicious Smoked Mackerel Pate finished off with Dean's original oatcakes.
This video supports the blog post with all of the ingredients and instructions for the November Recipe of the Month at
Smoked Mackerel Pate | Small plates big flavour
If you want a punch of flavour with minimal fuss this is the smoked mackerel recipe for you.
Smoked Mackerel is such a strong flavour it isn't for everyone but I love it and am always looking for new ways to use it. This pate recipe gives you something that you can make in less than ten minutes without any cooking for a quick lunch or as a starter for a dinner party. As long as your guests like fish as much as you do they'll love it.
You can make it a day ahead and just pop it straight out the fridge when you are ready
Ingredients
Serves 4
2 smoked mackerel fillets
60g light cream cheese
1/4 lemon juiced
1 tbsp horseradish cream
2 tbsp fresh dill
1 tbsp capers
salt and pepper
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Fish Pate Christmas Recipe | Chef In My Kitchen | Day 8
Hello friends and a big welcome to Chef in my Kitchen UK channel
Today Chef Shokri is making fish pate. This is delicious served as a starter or a Christmas Snack with Fresh Sourdough Bread
To make it easier for your shopping list please see below the list of ingredients to make the pate
200g Smoked Mackerel
2tbsp Creme Fraiche
1tsp Horseradish Sauce
2tsp Dijon Mustard
100g Cubed Butter
1 Sourdough Bread
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How to make Tuna pâté | Food From Portugal
This tuna pâté is perfect to serve on any occasion. Has excellent presentation, few ingredients and is very simple to prepare. Get the recipe here:
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Mrs Maclean Makes Smoked Mackerel Pate
Quick and easy Smoked Mackerel Pate recipe, perfect for a dinner party starter or picnic snack!
All you need is:
Smoke Mackerel
Lemons
Cream Cheese,
Yogurt
Horseradish
Parsley
Enjoy and subscribe to Mrs Maclean Makes for more tutorials.