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Fish Pate



* Exported from MasterCook *

FISH PATE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans Lapro

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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:
ÿÿ

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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