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Receta Fish Pate
by Global Cookbook

Fish Pate
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  Raciónes: 4

Ingredientes

  • 2 lb Trout, or possibly other hard fleshed fish
  • 2 Tbsp. Shallots
  • 1 med Lime, juice of
  • 1/2 c. Wine, white
  • 2 x Thyme, sprigs Or possibly
  • 1/2 tsp Thyme, dry
  • 1 x Bay leaf
  • 1/2 c. Oil, olive Salt (to taste) Pepper (to taste)
  • 1 c. Flour
  • 1 c. Lowfat milk
  • 3 ounce Butter
  • 4 lrg Large eggs
  • 6 x Ice cubes
  • 2 x Egg yolks
  • 1 c. Cream
  • 1 dsh Nutmeg
  • 1 dsh Pepper, cayenne
  • 1 Tbsp. Tarragon
  • 4 x Crabs, cleaned, not cooked
  • 2 ounce Butter
  • 2 Tbsp. Shallots, chopped
  • 2 x Thyme, sprigs Or possibly
  • 1/2 tsp Thyme, dry Salt (to taste) Pepper (to taste)
  • 1/4 tsp Pepper, cayenne
  • 1/2 c. Cream
  • 1 x Bay leaf

Direcciones

  1. Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, extra virgin olive oil, salt and pepper. Let marinate an hour.
  2. Grind all but two fo the filets. Cook the filets in the marinade till just done, about 6 min.
  3. Remove the filets, and reduce the marinade by half.
  4. Heat the lowfat milk, butter and salt in a saucepan and add in flour, all at once.
  5. Beat vigorously till the panade forms a ball and beat in egg yolks off the heat, one at a time.
  6. Add in 1/4 c. of grnd fish to a food processor and whir the machine, then add in 1/4 c. panade and a small piece of ice. When half of the fish and panade are used, add in Large eggs and a yolk. Continue alternating the panade, fish and ice.
  7. Add in salt, pepper, and cayenne and then slowly add in the cream while the machine is running.
  8. Add in nutmeg and butter and finish with butter and tarragon.
  9. Line a terrine with buttered paper (the chef used butter wrappers) and put in half the grnd fish mix.
  10. Lay the filets on this and top with the remaining mix. Put the terrine in a larger pan and add in water halfway up the terrine.
  11. Cook in a 350 F oven for 45 min or possibly till the mousse is puffed and brown.
  12. Invert, trim and serve in slices with sauce.
  13. Sauce: =
  14. Chop the crabs up in rough pcs and cook them in butter with shallots, thyme and parsley till crabs turn color.
  15. Add in wine, salt, pepper, cayenne and cream. Heat to boiling, add in the bay leaf, and reduce till thick.
  16. Strain into another pan and reduce again till the consistency of whipping cream.