Fish Pate
-----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, oliv...
Ingredients
- 1medium lime, juice of
- 1/2cup wine, white
- 2ea thyme, sprigs or
- 1/2tsp thyme, dried
- 1ea bay leaf
- 1/2cup oil, olive
- 1cup milk
- 3ozbutter
Directions
- 1
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,
- 2
Let marinate an hour
- 3
Grind all but two fo the filets
- 4
Cook the filets in the marinade until just done, about 6 minutes
- 5
Remove the filets, and reduce the marinade by half
- 6
Heat the milk, butter and salt in a saucepan and add flour, all at once
- 7
Beat vigorously until the panade forms a ball and beat in egg yolks off the heat, one at a time
- 8
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