Ingredients
First of all, you'll need to get the fish's eggs; this means you'll need to have bought a large fish (sea bass, mullet, red porgy, any fish will do!), obviously female and with eggs, or you'll need to be lucky enough to find one at the market, sold separately.Fishmongers can usually tell if there are eggs by touching the belly, so if you're not an expert, ask them for advice.
METHOD
Once the raw material has been procured, boil the eggs in boiling salted water for about 15 minutes, Then drain them and remove the membrane covering them. Do this while still hot, otherwise it will be more difficult.
Now you can proceed to assemble the pâté. Add to the eggs some soft, softened butter (about 80g per 200g of eggs), a teaspoon of Dijon mustard (remember, don't skimp on the quality of the mustard, avoid the ones in commercial tubes like hell!), a splash of cognac, a few drops of Worcestershire sauce, salt, and pepper. If you don't like mustard, opt for a tasty one. homemade mayonnaise with healthy and genuine ingredients.
Mix the ingredients by hand so as not to break the eggs, then place the mixture in a bowl and refrigerate. Serve this appetizer with croutons, after letting it rest at room temperature for about an hour.
Read also:
- Mushroom pâté: a recipe for making it at home. With the assurance of a genuine dish.
- The recipe for making a delicious, healthy and nutritious lentil pate
- Carrot and fennel tops are not waste: the pâté recipe
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