We bring to your attention one of the culinary gems of Yugoslavian cuisine - Croatian fish pate. It is easy and simple to prepare, quickly infused and quickly eaten. Its delicate taste and velvety texture will not leave anyone indifferent.
Ingredients:
- 350 g of tuna;
- 1 red onion;
- 2 cloves of garlic;
- 2 bay leaves;
- 5 anchovies;
- 1 tablespoon of capers
- half a bunch of parsley;
- 7 tablespoons olive oil
- 140 g butter.
Preparation:
- To prepare this fish paste, you need to take, of course, tuna fillet, because simply fabulous dishes are obtained from it. But if there is no tuna, then any sea or river fish will do. So, cut the tuna fillet into arbitrary pieces or chunks of a sufficiently large size.
- Put bay leaves in a saucepan, pour in a couple of tablespoons of olive oil and heat it up.
- Put pieces of fish fillet in hot oil, season with salt and pepper to taste, fry until tender.
- Remove the fried fish from the oil and cool.
- While the tuna is cooling, you can prepare all the other ingredients. Peel the garlic and onion, rinse and cut into a couple of pieces at random. Rinse capers with parsley and dry a little.
- Put cooled onions, garlic, fish, anchovies, parsley and capers into a blender bowl. Add the butter and the remaining olive oil there. Blend all ingredients with a blender for 3-5 minutes until smooth.
- Then taste the finished pâté, season with salt and pepper again if desired, interrupt again and put in a food container.
- Tighten the container with cling film and place in the refrigerator overnight.
- In the morning, remove the Croatian fish paste from the refrigerator, spread it on slices of your favorite bread and serve with a cup of tea and coffee.
Note that such a pate can be prepared not only from tuna, but also from shrimp, any white or red fish, and various seafood.
