Fish Pâté with Ginger
Appetizers • European
Description
Fish pâté with ginger
Ingredients
- Salmon 1½ kg
- Onion 5 oz
- 33% Cream 5 fl oz
- Butter 10 oz
- Milk 10 fl oz
- Garlic 5 oz
- White bread 5 oz
- Apple Wine 10 fl oz
- Vegetable Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Grated Ginger Root 0 oz
- Nutmeg to taste
- Marjoram to taste
Step-by-Step Guide
Step 1
Finely chop the onion and lightly sauté it in heated vegetable oil. Add salt, pepper, grated nutmeg, minced garlic, and grated ginger.
Step 2
Roughly chop the salmon, add it to the skillet, and sauté with the onion until partially cooked.
Step 3
Pour white wine into the skillet and let it evaporate over the heat. Then add the cream and, stirring, wait until it is absorbed by the fish.
Step 4
Remove the crusts from the white bread, soak the soft part in milk, and squeeze out the excess.
Step 5
Transfer the fish and bread crumb mixture to a bowl, take a blender, and blend until smooth. Then, strain through a fine sieve.
Step 6
Leave the butter at room temperature until it becomes soft. Then, beat it with a mixer until light and fluffy, incorporate it into the fish and bread mixture, and stir until well combined.
Step 7
Place the future pâté into a mold lined with parchment paper, press it down, and bake in an oven preheated to 300°F for fifteen to twenty minutes.
Step 8
Remove the pâté from the oven, let it cool, and refrigerate for a day, or preferably two.
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