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Ocean trout pate
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Prep Time:
200 minutes
Cook Time:
20 minutes
Total Time:
220 minutes
French-style Trout Pate: a silky and elegant appetizer that will impress your guests.
Ingredients:
  • 3 x 200g skinless ocean trout fillets, pin-bones removed
  • 250ml (1 cup) dry white wine
  • 30.00 ml white wine vinegar
  • 2 sprigs thyme, plus extra, for decorating
  • 1/4 tsp ground mace
  • 250g unsalted butter, chopped, softened
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Heat the oven to 200°C. Arrange the fish in a single layer in a small ovenproof dish. In a saucepan, mix wine, vinegar, thyme, and mace and bring it to a boil. Pour this aromatic mixture over the fish, cover the dish tightly with foil, and bake for 5 minutes until the trout is still slightly rare in the center. Take the trout out of the dish, let it cool completely, then gently flake it into coarse pieces.
  • Strain the cooking liquid into a small saucepan and boil until reduced to 2 tablespoons. Let it cool. Blend the wine mixture and 150g butter until smooth. Add fish, salt, and white pepper. Chill slightly, then add cream and pulse until just combined. Divide into pots and chill for 2 hours until firm.
  • Melt the rest of the butter in a small saucepan over low heat. Let it simmer gently for 5 minutes until white solids separate. Carefully pour the clarified butter into a small bowl, ensuring the white solids stay in the pan, then cool slightly. Divide the clarified butter among pots, garnish with some thyme leaves, and refrigerate until firm, about an hour. Serve chilled with toast, cornichons, and watercress.

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