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
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.
Smoked mackerel pâté with dill and cucumber quick pickle- in partnership with Sarson's
This simple smoked mackerel pâté recipe is quick to make but delivers bags of flavour. A fantastic dinner party starter for when you're short on time.
Find the recipe here:
How to Prepare Mackerel Pâté with Horseradish
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This supersimple pâté can be either mashed by hand as demonstrated here, or whizzed in a food processor for a finer pâté.
Great for canapés or simply spread it on your toast for a delicious snack.
Mackerel is rich in omega 3 oils.
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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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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.
How to make Smoked Mackerel Pate
How to make Smoked Mackerel Pate