Crucian Carp Pâté
Description
The recipe won't take much time. This simple crucian carp pâté recipe works for small fish and for larger fish alike. You can vary the flavor of the appetizer with spices or seasonings. Serve it with white or black bread, as well as croutons or crackers. It can be served warm or chilled.
Instructions
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Step 1
1. First, gut the fish and remove the scales, then rinse thoroughly. The head can also be used in the recipe. Peel the vegetables and cut into pieces (fine chopping is not necessary).
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Step 2
2. How to make crucian carp pâté smooth and tasty? For this, you need to stew the fish for quite a long time. A kazan or a sauté pan with a thick bottom is ideal cookware. Add the onion and rinsed bay leaf to a small amount of vegetable oil.
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Step 3
3. Place the carrots on top, spreading them evenly.
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Step 4
4. Place the cleaned fish.
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Step 5
5. You can salt and pepper each layer or only once—it all depends on your taste preferences. Now pour hot water over the crucian carp with vegetables and place it over the heat. After it comes to a boil, cover with a lid and simmer for at least 5 hours. If the fish is small, reduce the cooking time to 3.5–4 hours.
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Step 6
6. Stir occasionally and watch that all the liquid does not evaporate. After about 5 hours, carefully remove the largest bones from the fish and braise until fully done, until all the small bones have completely dissolved.
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Step 7
7. When the mixture is completely homogeneous, remove it from the heat and let it cool slightly.
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Step 8
8. For homemade crucian carp pâté to be smooth and uniform, run it through a meat grinder or blend it in a blender. This will also help prevent any bones from getting in. Let the finished pâté cool, then it’s ready to taste!