Pike-perch pate with crayfishes
|
Ingredients : 1kg of Pike-perch Fillet 500g of cooked crayfishes 50cl of liquid cream 6 eggs fishstock Mince the fish fillet. Add the eggs, the cream. Salt, pepper and some chopped chives. Pour this mixture in 4 separated pie-dishes, put them in a hollow dish full of water and cook it in the oven during 20 minutes. For the sauce : cut the heads of the crayfishes, pour the fishstock with them in a saucepan. Keep the tails to present your dish. Leave to reduce the fishstock and the crayfishes heads just strained, then, add some liquid cream and one glass of white wine. Turn out the pates, serve on a plate, add the sauce, and the following vegetables : carrots, spinach, rice. |