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Fish and seafood pate

updated

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Ingredients for 10 servings:

  • 2 cans of crab meat
  • 500 g stockfish
  • 200 g prawns, pre-cooked
  • 3 m.-sized eggs, separated
  • 2 tsp tomato paste
  • 1 tbsp crème fraîche
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine the fish with the prawns and puree with tomato paste. Beat the egg yolks until frothy, add the crème fraîche, season with salt and pepper, and add the finely chopped crabmeat. Mix everything together. Finally, beat the egg whites until stiff peaks form and then fold into the mixture. Grease a baking dish with butter. Pour the mixture into the dish and bake in a water bath at 200-220 degrees Celsius in the oven for about 50-60 minutes. When the pie is pierced, no more water should come out; then the pie is done. Let it cool completely and turn out.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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