In salted water boil the fillets with Bay leaf.

In a pan saute the liver with the garlic cloves for 3 minutes until cooked pour into the liver milk, let it comes down. Pepper and salt the liver.

Fry the grated on a coarse grater carrots with onions in a pan until tender.

Finely chop the prepared fillets, livers and put in a blender (you can skip all through a meat grinder, if no blender), just to put the carrots, onion and butter and everything is thoroughly mixed. If the pate will be too steep and difficult ground in a blender, you can add 4-5 tbsp of milk.