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Name: Fish Pate
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 lg Eggs; Salt (to taste); 1/2 c Oil, olive; Salt (to taste); 3 oz Butter; 2 Egg yolks; 1/2 c Wine, white; 1 c milk; 4 Crabs, cleaned, not cooked; 2 lb Trout, or other firm; 1/4 ts Pepper, cayenne; 2 Thyme, sprigs OR; 1 ds Pepper, cayenne; 1 ds Nutmeg; 2 Thyme, sprigs OR; 1/2 c Cream; 1/2 ts Thyme, dried; 1 Bay leaf; 1/2 ts Thyme, dried; 1 Bay leaf; Pepper (to taste); 2 oz Butter; 1 md Lime, juice of; 2 tb Shallots, minced; Pepper (to taste); 6 Ice cubes; 1 tb Tarragon; 1 c Flour; 2 tb Shallots; 1 c Cream

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INGREDIENTS

4 lg Eggs
Salt (to taste)
1/2 c Oil, olive
Salt (to taste)
3 oz Butter
2 Egg yolks
1/2 c Wine, white
1 c milk
4 Crabs, cleaned, not cooked
2 lb Trout, or other firm
1/4 ts Pepper, cayenne
2 Thyme, sprigs OR
1 ds Pepper, cayenne
fleshed fish
1 ds Nutmeg
2 Thyme, sprigs OR
1/2 c Cream
1/2 ts Thyme, dried
1 Bay leaf
1/2 ts Thyme, dried
1 Bay leaf
Pepper (to taste)
2 oz Butter
1 md Lime, juice of
2 tb Shallots, minced
Pepper (to taste)
6 Ice cubes
SAUCE
PATE
1 tb Tarragon
1 c Flour
2 tb Shallots
1 c Cream

Servings

INSTRUCTIONS

Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let marinate an hour. Grind all but two fo the filets. Cook the filets in the marinade until just done, about 6 minutes. Remove the filets, and reduce the marinade by half. Heat the milk, butter and salt in a saucepan and add flour, all at once. Beat vigorously until the panade forms a ball and beat in egg yolks off the heat, one at a time. Add 1/4 cup of ground fish to a food processor and whir the machine, then add 1/4 cup panade and a small piece of ice. When half of the fish and panade are used, add eggs and a yolk. Continue alternating the panade, fish and ice. Add salt, pepper, and cayenne and then slowly add the cream while the machine is running. Add nutmeg and butter and finish with butter and tarragon. Line a terrine with buttered paper (the chef used butter wrappers) and put in half the ground fish mixture. Lay the filets on this and top with the remaining mixture. Put the terrine in a larger pan and add water halfway up the terrine. Cook in a 350 F oven for 45 minutes or until the mousse is puffed and brown. Invert, trim and serve in slices with sauce. Sauce: ====== Chop the crabs up in rough pieces and cook them in butter with shallots, thyme and parsley until crabs turn color. Add wine, salt, pepper, cayenne and cream. Heat to boiling, add the bay leaf, and reduce until thick. Strain into another pan and reduce again until the consistency of whipping cream. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

NOTES

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Fish Pate

4 lg Eggs
 Salt (to taste)
1/2 c Oil, olive
 Salt (to taste)
3 oz Butter
2 Egg yolks
1/2 c Wine, white
1 c milk
4 Crabs, cleaned, not cooked
2 lb Trout, or other firm
1/4 ts Pepper, cayenne
2 Thyme, sprigs OR
1 ds Pepper, cayenne
 fleshed fish
1 ds Nutmeg
2 Thyme, sprigs OR
1/2 c Cream
1/2 ts Thyme, dried
1 Bay leaf
1/2 ts Thyme, dried
1 Bay leaf
 Pepper (to taste)
2 oz Butter
1 md Lime, juice of
2 tb Shallots, minced
 Pepper (to taste)
6 Ice cubes
 SAUCE
 PATE
1 tb Tarragon
1 c Flour
2 tb Shallots
1 c Cream

Filet fish and put it into a marinade made of the shallots, lime  juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let  marinate an hour.         Grind all but two fo the filets.  Cook the filets in the marinade  until just done, about 6 minutes.         Remove the filets, and reduce the marinade by half.         Heat the milk, butter and salt in a saucepan and add flour, all at  once.         Beat vigorously until the panade forms a ball and beat in egg yolks  off the heat, one at a time.         Add 1/4 cup of ground fish to a food processor and whir the machine,  then add 1/4 cup panade and a small piece of ice. When half of the fish and  panade are used, add eggs and a yolk. Continue alternating the panade, fish  and ice.         Add salt, pepper, and cayenne and then slowly add the cream while the  machine is running.         Add nutmeg and butter and finish with butter and tarragon.         Line a terrine with buttered paper (the chef used butter wrappers) and  put in half the ground fish mixture.         Lay the filets on this and top with the remaining mixture. Put the  terrine in a larger pan and add water halfway up the terrine.         Cook in a 350 F oven for 45 minutes or until the mousse is puffed and  brown.         Invert, trim and serve in slices with sauce.    Sauce: ======         Chop the crabs up in rough pieces and cook them in butter with  shallots, thyme and parsley until crabs turn color.         Add wine, salt, pepper, cayenne and cream.  Heat to boiling, add the  bay leaf, and reduce until thick.         Strain into another pan and reduce again until the consistency of  whipping cream.         Source: Great Chefs of New Orleans, Tele-record Productions       :    Box 71112, New Orleans, Louisiana - 1983       :    Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Serving (985g)
Recipe Makes: 4 Servings

Calories: 1806
Calories from Fat: 1451 (80%)

Amt Per Serving		% DV

	Total Fat 161.2g	215 %
	Saturated Fat 75.2g	376 %
	Monounsaturated Fat 61.8g
	Polyunsanturated Fat 12.7g
Cholesterol 2172.5mg		668 %
Sodium 2004.4mg		69 %
Potassium 631.2mg		17 %
Total Carbohydrate 39.4g		12 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 38.1g
Protein 49.5g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1806

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