Fish pate - general principles of cooking
Fish is useful for children and adults, and it is very strange that during the times of the Soviet Union there was only one fish day in the canteens - Thursday. In your power to make fish the basis of the diet. But if your family gets tired of constantly eating fish, you can turn it into a variety of "unfamiliar" dishes. For example, you can try to saddle fish pate. It can be made fat from fried fish or sprat, and can be made practically dietary from white fish varieties.
Fish pate - preparation of products and dishes
Fish pate can be made from raw fish meat, lightly salted, fried and even canned. The essence of cooking is simple - you chop the fish to a uniform consistency, add spices, seasonings, fat and bake in the oven or multi-cooker. If you are baking fish mass in the dough, according to the international culinary classification, you will get a dish called “pate” at the exit, and if in the form, then this dish is called “terrine”. However, all these subtleties come to nothing. Today pate is called meat or fish “spreading” to a sandwich.
Goose Pate Recipes:
Recipe 1: Fish cod liver pate
A very fast cooking method, since you will spend no more than 15 minutes on its preparation.
Ingredients Required:
- 1 jar of cod liver
- 1 chicken egg
- 1 spoon of olive oil
- Garlic 1 prong
- Condiments
Preparation Method:
- Remove the husks from the garlic.
- Put all the ingredients in a blender and grind them to a paste.
- Put the prepared mass in the mold (preferably silicone) and bake in the oven for about ten minutes.
Recipe 2: Fish pate from salmon fillet (recipe for a multicooker)
Try making raw fish pate with red fish. It’s not at all difficult to do, but the finished dish will shake your imagination.
Ingredients Required:
- 250 grams of salmon fillet
- 2 tablespoons olive oil
- 40 grams of white buns
- 2 egg yolks
- Condiments
- Proven dried herbs
- Spices
Preparation Method:
- Carefully clean the fish from the bones — even a tiny bone can spoil the taste of the pate. Wash the fillet and cut into pieces.
- Put all the ingredients in a blender bowl and mix to a uniform consistency.
- Put the resulting mass in the multicooker bowl. Set the temperature to 120 degrees and cook in general mode for 15 minutes. Cool pate cool and can serve.
Recipe 3: Fish pate from white fish meat
A light enough and practically dietary fish pie will be obtained if you prepare it from the meat of white fish - cod, pollock, hake.
Ingredients Required:
- 400 grams of white fish meat
- 50 grams of cod liver
- 2 egg yolks
- 2 spoons olive oil
- 1 spoonful of sour cream
- Vegetable oil 1 spoon
- Condiments
Preparation Method:
- The fish should be washed, stoned and cut into pieces.
- In a blender, combine cod liver, fish fillets, egg yolks, olive oil, a spoonful of sour cream.
- Preheat the oven. Set the temperature to 150 degrees.
- Put the fish mass in a form that has been pre-greased with sunflower oil and bake for fifteen to eighteen minutes.
Recipe 4: Fish pate with sprats and tomatoes
Enough tasty spread pate you get if you make it from the usual canned sprat. You will need some canned food, dried tomatoes and dill. It should be noted that for the preparation of such a paste, you do not need to use heat treatment methods.
Ingredients Required:
- 2 cans of sprat
- Cod liver 1 can
- 50 grams of canned tomatoes
- Dill fresh
- 1 egg yolk
- Condiments
Preparation Method:
- Open a can of sprats and cut off the tails of all the fish. Also try to cut off the fins of each fish and remove the bones.
- Open the can of cod liver.
- Dill wash.
- Put cod liver, sprats, egg yolk, dried tomatoes, dill, seasonings into the bowl of the blender. Grind everything into a homogeneous homogeneous mass.
- Put the pate in the fridge and consume it chilled.
Fish pate - secrets and useful tips from the best chefs
- Fish goes well with olive oil, not only in taste, but also in utility. Combining fish and oil, you get a whole range of fatty acids needed by the body for a full existence and work.
- Try making a pate, baking it in baskets of dough.
- Fish pate can also be served at the festive table, having previously prepared it beautifully. To do this, spread thin croutons or loaves of pate with pate, putting a leaf of basil with a slice of lime on top of the spread.
- How can you diversify the taste of fish pate? If you make a paste of salted fish, it is appropriate to add capers, green olives or salted cucumber - light acidity will make the finished dish spicy. For boiled or fried fish, salted capers are an excellent supplement. In a red fish paste, add a spoonful of lemon juice.
- If you make a paste of canned fish, then after chopping it with vegetables, there is no need to process it thermally. Add boiled grated carrots and mushrooms to this pate.
- Another good addition to fish paste is a boiled egg. It will make the dish more satisfying and useful.
- What spices are appropriate for cooking fish pate? This may be basil, dill, mustard seeds, dried Provencal herbs, green onions.
- You can add squid meat to fish paste, so it will become more dense in consistency. To do this, mark the raw carcasses of squid in boiling water for a half to two minutes, remove, remove the film, cut and chop well in a blender with other ingredients. Squid can be added to any kind of fish pate, as it has a neutral taste.
- If you make red salted fish paste, you can take a sweet and sour apple with one of the ingredients. Bright juicy taste will make the food exquisite for perception.
