Pollock Pâté
Description
This appetizer is quick and easy to make. You can take pollock pâté with you to work, on a trip, or to a picnic. It keeps for about 2–3 days in the refrigerator and tastes great with various sauces and savory baked goods. You can boil pollock in advance so you always have the base on hand for preparing such a delicious dish.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the pollock carcass in water, cut open the belly and remove all the innards, as well as the black membrane, which is bitter. Cut into pieces, removing the tail, and place them in a pot or cauldron. Add a couple of pinches of salt, bay leaves, and pour in hot water. Place the container on the stove and boil the pollock for about 20 minutes.
- 3
Step 3
Peel the vegetables and rinse them in water. Grate the carrot on a fine grater and dice the onion into small cubes. Sauté both in vegetable oil in a frying pan for about 3–5 minutes.
- 4
Step 4
Remove the fish pieces from the broth and let them cool.
- 5
Step 5
Then remove all the pits, and transfer the flesh to a deep bowl. Add the sautéed vegetables there as well.
- 6
Step 6
Transfer the entire mixture to the bowl of a food processor or blender.
- 7
Step 7
Puree for approximately 3–5 minutes on the appliance’s pulse setting.
- 8
Step 8
Spoon the pollock pâté into ramekins or bowls and serve immediately, or chill in the refrigerator.