Pate of Eel, Burbot and Pike
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt fish (eel, burbot, pike)
- leek and celery
- funt butter
- stakan wine
- lemon
- burbot liver
- batch fish forcemeat
- truffles
- crayfish tails
- batch puff pastry
Instructions
- Fry leek, celery and sliced fish; add wine, lemon and water and boil covered.
- Layer fish forcemeat (No. 1405, plus burbot liver if used), fish, truffles and crayfish tails; cover with puff pastry.
- Glaze and bake 1 hour; finish with a fish-broth sauce (468/469/471/472/470) and serve.