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
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
For guide in full visit:
For all my recipes:
#homecooked #cookwithme #recipes #cooking
Recipe 4: Mackerel Pate
INGREDIENTS
1 Can mackerel in oil
100g low fat cream cheese Juice of 1⁄4 lemon
Pinch freshly ground black pepper
Handful of Parsley
3 Ryvita
UTENSILS
Chopping board Knife
Bowl
Fork
Spoon
METHOD
Step 1 (00:58)
Drain the oil from the can and place the fish in a bowl and use a fork to mash it up.
Step 2 (01:10)
Add in the cream cheese, lemon juice and black pepper.
Step 3 (02:17)
Roughly chop the parsley and add to the bowl.
Step 4 (02:55)
Mix all the ingredients up thoroughly with a spoon.
Step 5 (Not shown)
Toast the bread, and chop off the crusts.
CHEF'S TIP
This can also be used as a sandwich/wrap filling.
Easy Salmon Pate
Snacks don’t come any easier than this easy salmon pate and they don’t come much tastier either.
Smoked Mackerel Pate | Mackerel Dip | Food Channel L Recipes
Smoked mackerel pate is one of my favorite fish pastes. You need 5 minutes to prepare it and everyone will like it. I like to combine it with pickled radishes and homemade crackers.
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 6 servings:
2 whole smoked mackerels
1 tsp horseradish in jar
½ of lemon
100 g cream cheese
1 tsp whole grain mustard
¼ bunch of chives
Salt and black pepper
*crackers for serving
Music:
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
We hope you liked this and if you did please give it a thumbs up and subscribe to our channel.
Follow us:
Facebook:
Instagram:
Twitter:
Pinterest:
Contact us: info@chefinmykitchen.co.uk
Visit us: chefinmykitchen.co.uk
#Fishpate
#Pate
#Christmasfood
#Christmasfoodie
#Christmas
Silky Chilean Salmon Pate
A delicious, nutritious, silky smooth salmon pate recipe, perfect for topping toasted French bread or with toasted tortilla chips. It's smooth, spreadable, and wonderful as a snack or appetizer for guests.