Make a fish paté! A very useful recipe to start to whet your appetite. You crave?
INGREDIENTS
(For 10 people)
- 1 kilo of smedregal fillet
- ¼ liter of cream
- ¾ liter of sauce
- 6 eggs
- salt to taste
- 4 strips of bacon
For the sauce
- 2 cups olive oil
- 4 fresh sweet chilies or bell peppers, ginned and finely chopped
- 2 canned bell peppers finely chopped
- 3 onions, finely chopped
- 8 saladet tomatoes finely chopped
- 2 tablespoons finely chopped parsley
- 3 teaspoons finely chopped fresh oregano
- 6 bay leaves, chopped
- Salt to taste
To decorate
- Olives halved,
- 1 bunch of Chinese parsley.
PREPARATION
All ingredients except the bacon are ground in a food processor or meat grinder. Two muffin molds are lined each one with two slices of bacon, half of the ground is poured into each one, covered with aluminum foil, placed in a tray with water that reaches one third of the mold, covered with Turn the tray with aluminum foil and put on the fire for 40 minutes or until set. This is tested by inserting a toothpick into the center of the paté, and when it's done it should come out clean. Remove from the mold, let it cool and refrigerate for at least one hour. Each slice is sliced, garnished with a half of olive and served.
The sauce
In the oil, sauté all the ingredients until the sauce is very well cooked and “sweet”. It is ground and strained in a coarse strainer pressing on the solids.
PRESENTATION
Three slices on individual plates garnished with a sprig of Chinese parsley. It can also be served on an oval platter with a bunch of Chinese parsley.
