Pate of Salt Fish with Rice
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt salt fish (incl. salt pike-perch)
- funt Carolina rice
- funt butter
- carrot / parsley / celery / leek
- onion
- peppercorns
- bay leaf
- nutmeg, salt
- egg
- batch dough
Instructions
- Soak and boil the salt fish with aromatics; cool and slice.
- Cook the rice with butter and broth until the grain crushes easily.
- Layer rice and fish in a buttered dish, cover with dough, glaze, and bake 1/2 hour.
- Cut open and add butter-and-greens sauce No. 402; serve.