Ocean trout pate

title="Ocean trout pate"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Ocean-trout-pate.jpg" srcset="https://img.taste.com.au/RQYNOItm/w720-h480-cfill-q80/taste/2016/11/ocean-trout-pate-25082-1.jpeg 720w, https://img.taste.com.au/H7AxFGUH/w643-h428-cfill-q90/taste/2016/11/ocean-trout-pate-25082-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Ocean trout pate"
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(1) Rate it

• 3:20 Prep


• 0:20 Cook


• 
  8 Servings


• Advanced

This smooth French-style trout pate will have the guests saying, "Ooh la la"!

Featured in
French recipes, Dinner party recipes

Ingredients

• 3 x 200g skinless ocean trout fillets, pin-bones removed


• 250ml (1 cup) dry white wine


• 1 1/2 tablespoons white wine vinegar


• 2 sprigs thyme, plus extra, for decorating


• 1/4 teaspoon ground mace


• 250g unsalted butter, chopped, softened


• 125ml (1/2 cup) thickened cream

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Place fish in a single layer in a small ovenproof dish. Combine wine, vinegar, thyme and mace in a small saucepan and bring to the boil. Pour wine mixture over fish, cover dish tightly with foil then bake for 5 minutes; trout will still be quite rare in the middle. Remove trout from pan, cool completely, then coarsely flake.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, strain cooking liquid into a small saucepan, bring to the boil then simmer for 10-12 minutes or until reduced to 2 tablespoons. Cool to room temperature. Process wine mixture and 150g of the butter in a food processor until smooth. Add fish, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper then process until combined and smooth. Chill mixture slightly then add cream and, using the pulse button, process until just combined (do not over-process or mixture will curdle). Divide mixture among eight 125ml, or ten 100ml, pots then refrigerate for 2 hours or until firm.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Melt remaining butter in a small saucepan over low heat. Simmer gently for 5 minutes, or until white solids separate from butter. Carefully pour clarified butter into a small bowl, taking care to leave white solids behind, then cool slightly. Divide clarified butter among pots, top each with a few thyme leaves to decorate then refrigerate for another hour or until butter is firm. Serve chilled with toast, cornichons (see note) and watercress.
  
  
  

• High protein

Nutrition

• 1744 kj

  Energy




• 38g

  Fat Total




• 23g

  Saturated Fat





• 15g

  Protein





• 69.29mg

  Sodium





• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Cornichons are small (3-4cm long) sour French gherkins, available from delicatessens and supermarkets.

• Author: Leanne Kitchen


• Image credit: Andrew Lehmann


• Publication: Notebook:

Source: taste.com.au