Description
Delicate fish pate, I would say creamy fish! Very tasty, and if to show imagination, you can make as a festive dish! This recipe from an old cooking magazine from 2009. I cooked it more than once and every time something was slightly changed in the ingredients. And now I want to buy you, Cooks! Come and visit us, we catch fish!
Ingredients
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Heck
600 g
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Milk
400 ml
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Thyme
1 tsp
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Nutmeg
1 pinch
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Salt
-
Onion
1 piece
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Soy sauce
3 Tbsp
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Butter
200 g
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Cheese
150 g
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Mustard
1 tsp
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Black pepper
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Olives
3 piece
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Parsley
Cooking
Hake fillet and onion cut into large pieces.
In a saucepan, pour the milk, dip fish into it and onions, add the thyme, nutmeg and salt to taste. Bring to the boil and cook for 30 minutes. Then turn off the heat and cool the fish without removing it from the milk.
In a separate bowl, slightly whisk spatula butter, add grated cheese, soy sauce, mustard and black pepper. Mix everything. Mindful of the fact that the pate is part of salty cheese, I used light soy sauce TM Kikkoman.
In the bowl of a food processor, put the chilled fish fillets and grind to a smooth puree. In the grinding process I added 3 tbsp milk from the pan for a smoother and delicate pate.
Combine fish and cheese-creamy mass, knead it to a smooth paste. Salt is no longer needed.
Then I did part of the paste was removed in a jar, and from the second part of pate formed the fish and garnish it with chopped black olives and parsley leaves. Remove the pate in the fridge for 1 hour. Then served to the table.
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