This cream pâté can be used for sandwiches, as a filling for tartlets, or as a light salad garnish. The taste of vegetables in it harmoniously combines with flounder and shrimp seasoned with salt. It turns out very tasty.
It is necessary
- - 1 flounder (250 grams),
- - 1 large carrot,
- - 2 tomatoes,
- - 150 grams of cauliflower,
- - 150 grams of various mushrooms,
- - 10 grams of green asparagus sprouts,
- - 100 grams of green peas,
- - 1 kg of shrimp,
- - 100 ml of cream,
- - 4 eggs (2 whole and 2 yolks),
- - salt and pepper to taste,
- - crushed walnuts,
- - 4 leeks (base only),
- - 4 tbsp. tablespoons of olive oil
- - 1 teaspoon of chopped dill,
- - 1 tbsp. a spoonful of vegetable oil
- - for serving any vegetable salad.
Instructions
Step 1
Flounder cream.
Remove the skin from the flounder. Make a small incision near the tail to remove the scalp. Cut the fillets into small pieces after removing the spine and bones.
Step 2
Place the flounder pieces in a blender, add 100 ml of cream, 2 eggs (whole) and two yolks, sprinkle with salt, pepper and crushed walnuts (amount to taste). Mix until smooth, then refrigerate.
Step 3
Leek.
Wash 4 leeks, cut off the green part. Slice the stems lengthwise so they can be divided into layers. Place a small saucepan filled with salted water over the fire and bring to a boil. Place the leeks in boiling water. Cook it for a few minutes until it unfolds. Then discard the onions in a colander and rinse with water. Put on a serving dish, add 4 tablespoons of olive oil and a teaspoon of chopped dill. Leave to marinate for 25 minutes.
Step 4
Line the mold with leek leaves. Place the leaves one on top of the other so that they cover the entire shape.
Step 5
Filling.
Peel and cut the carrots and two tomatoes into small pieces. Cut the cauliflower into 1-2 cm inflorescences. Wash 150 grams of mushrooms and cut into thin slices, set aside.
Step 6
Bring salted water to a boil in a saucepan. Place the carrots in the water, cut the asparagus into pieces and add to the carrots. Then the cauliflower and peas, cook for five minutes.
Step 7
Peel the shrimp from the shell and cut them into 1 cm wide pieces, set aside.
Step 8
Heat a spoonful of oil in a frying pan, add mushrooms and shrimp with tomatoes. Depending on whether the shrimp is boiled or not, adjust the intensity of the fire.
Step 9
Place the flounder cream in a cup, top with the shrimp and vegetables cooked in a saucepan. Transfer the base to an ovenproof dish topped with leek leaves and shape. Cover the base with the leek leaves from the sides to the center. Place another layer of leaves on top, spreading them along. Cover with baking paper and a sheet of foil.
Step 10
Cooking.
Place the mold with the blank in a dish filled with water. Put the dish in the oven (120-150 degrees), cook the pate from 45 minutes to 1 hour. Check readiness with a wooden stick. If it is dry, the pate is ready. Remove the pate from the oven, cool and serve.
