The velvety pollock pate is the most delicate and delicious appetizer you can cook. All its ingredients are very harmoniously and originally combined, giving the dish a fabulous aroma and unforgettable taste.
It is necessary
- For a fish base:
- • 200 g pollock fillet;
- • 50 g of low-fat sour cream;
- • soy sauce;
- • 1 chicken yolk;
- • olive oil;
- • ¼ teaspoon black pepper.
- For the onion layer:
- • 250 g onions;
- • 20 ml of soy sauce;
- • 15 g of butter;
- • 10 ml of balsamic vinegar;
- • ½ teaspoon of a mixture of Provencal herbs and black pepper;
- • ¼ teaspoon dried lemon zest;
- • 1 teaspoon of sugar;
- • 70 ml of red semi-sweet wine.
Instructions
Step 1
Peel the onion, wash under running water and cut into thin half rings. Pour the oil into a skillet and heat well.
Step 2
Put half rings of onion in hot oil, fry until soft and light golden brown. Then season them directly in the skillet with herbs, dried zest and black pepper. Mix everything and brown for another 3 minutes.
Step 3
After this time, add sugar to the ruddy onions, add soy sauce, wine and vinegar. Mix all this and bring to a boil. After it boils, make the fire minimal, and put out the contents of the pan for 20-25 minutes, tightly covering with a lid. During this time, half of the liquid will simply evaporate, and the rest will thicken. The jam itself will become unimaginably fragrant.
Step 4
Wash pollock fillets, dry, cut into large pieces and put in a blender bowl. Pour soy sauce, olive oil and sour cream there, beat in the yolk and add black pepper. Mix everything and beat until puree.
Step 5
Put the fish puree either in one large baking dish or in several small tins. Place in the oven and bake for a quarter of an hour at 180 degrees. In this case, the oven must be preheated in advance.
Step 6
Remove the finished pate from the oven and cool slightly. Top the pâté with onion jam and smooth it out. Serve the ready-made appetizer with your favorite bread and, if desired, with a side dish.
