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May 29, 2009, Newsletter Issue #257: Seafood Pate
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Tip of the Week
This recipe make a large quantity, which is good as itīs simply a delicious seafood pate. Donīt worry that it appears to liquid at first, the gelatin from the fish will set it once itīs refrigerator.
1 pound white fish 6 tablespoons butter 6 green onions, chopped 1 clove garlic, crushed 1 pound raw shrimp, shelled and cleaned 1/2 pound scallops 2 Tablespoons cognac 1/2 cup whipping cream 1 Tablespoon lemon juice 1 teaspoon paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon salt
Remove any skin from the fish and pull out any bones; cut fish into chunks and set aside.
Melt butter in a large skillet over medium low heat. Add green onions and cook for 2 minutes. Stir in garlic, fish, shrimp and scallops, cook stirring often until shrimp are pink and fish flakes. Remove from heat.
Warm the cognac or brandy in a small saucepan, ignite and pour over fish mixture and let flames die down.
Stir in cream, lemon juice, paprika, cayenne and salt. Pour cooled seafood mixture into a food processor fitted with a metal blade and process until smooth. Season with salt to taste.
Pour mixture into 1 large or several small serving dishes, cover and refrigerate until firm. Decorate with lemon slices, dill sprigs and small cooked shrimp if desired.
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