Recipe Ocean trout pate : Practical and Delicious

Recipe Ocean trout pate : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ocean trout pate. You are currently reading Recipe Ocean trout pate : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Ocean trout pate requires 3h 20m, cook 20m and serve 8. Caution: allergy Contains gluten, milk, fish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This smooth French-style trout pate will have the guests saying, "Ooh la la"!

Ingredients:

7 Ingredients

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  3 x 200g skinless ocean trout fillets, pin-bones removed
  
  
  


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  250ml (1 cup) dry white wine
  
  
  


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  1 1/2 tbsp white wine vinegar
  
  
  


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  2 sprigs thyme, plus extra, for decorating
  
  
  


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  1/4 tsp ground mace
  
  
  


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  250g unsalted butter, chopped, softened
  
  
  


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  125ml (1/2 cup) thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Place fish in a single layer in a small ovenproof dish. Combine wine, vinegar, thyme and mace in a small saucepan and bring to the boil. Pour wine mixture over fish, cover dish tightly with foil then bake for 5 minutes; trout will still be quite rare in the middle. Remove trout from pan, cool completely, then coarsely flake.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, strain cooking liquid into a small saucepan, bring to the boil then simmer for 10-12 minutes or until reduced to 2 tablespoons. Cool to room temperature. Process wine mixture and 150g of the butter in a food processor until smooth. Add fish, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper then process until combined and smooth. Chill mixture slightly then add cream and, using the pulse button, process until just combined (do not over-process or mixture will curdle). Divide mixture among eight 125ml, or ten 100ml, pots then refrigerate for 2 hours or until firm.
  
  
  


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  Step 3
  
  
  
  
  Melt remaining butter in a small saucepan over low heat. Simmer gently for 5 minutes, or until white solids separate from butter. Carefully pour clarified butter into a small bowl, taking care to leave white solids behind, then cool slightly. Divide clarified butter among pots, top each with a few thyme leaves to decorate then refrigerate for another hour or until butter is firm. Serve chilled with toast, cornichons (see note) and watercress.
  
  
  

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