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
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Mackerel rillettes (pate) - a very tasty recipe for an every day meal or a festive one.
Music by Kevin MacLeod
#mackerel #rillettes #pate #fish #glutenfree #lectinfree
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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Smoked Mackerel Pâté Recipe - SORTED
Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. This mouth-watering smoked mackerel pate is so easy to do you can barely call it a recipe... ideal as a fancy starter, a packed lunch or on a picnic.
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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:
M&S Food: Smoked Mackerel Pate Recipe
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Try our smoked mackerel pate recipe for a delicious starter.
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Home-made Mackerel Pâté - Crumbs
Putting sibling rivalry to the test with home-made smoked mackerel pate. So easy and so delicious - give it a try, it's delicious.
Full recipe
For the pate:
200g smoked mackerel
2 tbsp soft cheese
1 tbsp Greek yoghurt
Zest abd juice of 1/2 lemon (or more to taste)
Lots of cracked black pepper
To serve:
2 slices thick brown bread, toasted
Some garden cress
Blend all the ingredients together in a food processor or using a hand blender. Serve on toast with some garden cress or other greenery.
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Claire & Lucy xx