Recipe - Fish Pate

PATE
2 pound Trout, or other firm
fleshed fish
2 tablespoon Shallots
1 md Lime, juice of
One half cup Wine, white
2 Thyme, sprigs OR
One half teaspoon Thyme, dried
1 Bay leaf
One half cup Oil, olive
Salt (to taste)
Pepper (to taste)
1 cup Flour
1 cup Milk
3 ounce Butter
4 lg Eggs
6 Ice cubes
2 Egg yolks
1 cup Cream
1 ds Nutmeg
1 ds Pepper, cayenne
1 tablespoon Tarragon

SAUCE
4 Crabs, cleaned, not cooked
2 ounce Butter
2 tablespoon Shallots, minced
2 Thyme, sprigs OR
One half teaspoon Thyme, dried
Salt (to taste)
Pepper (to taste)
One fourth teaspoon Pepper, cayenne
One half cup Cream
1 Bay leaf

Filet fish and put it into a marinade made of the shallots, lime
juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let
marinate an hour.

Grind all but two fo the filets. Cook the filets in the marinade
until just done, about 6 minutes.

Remove the filets, and reduce the marinade by half.

Heat the milk, butter and salt in a saucepan and add flour, all at
once.

Beat vigorously until the panade forms a ball and beat in egg yolks
off the heat, one at a time.

Add One fourth cup of ground fish to a food processor and whir the machine,
then add One fourth cup panade and a small piece of ice. When half of the fish and
panade are used, add eggs and a yolk. Continue alternating the panade, fish
and ice.

Add salt, pepper, and cayenne and then slowly add the cream while the
machine is running.

Add nutmeg and butter and finish with butter and tarragon.

Line a terrine with buttered paper (the chef used butter wrappers) and
put in half the ground fish mixture.

Lay the filets on this and top with the remaining mixture. Put the
terrine in a larger pan and add water halfway up the terrine.

Cook in a 350 F oven for 45 minutes or until the mousse is puffed and
brown.

Invert, trim and serve in slices with sauce.

Sauce: ======

Chop the crabs up in rough pieces and cook them in butter with
shallots, thyme and parsley until crabs turn color.

Add wine, salt, pepper, cayenne and cream. Heat to boiling, add the
bay leaf, and reduce until thick.

Strain into another pan and reduce again until the consistency of
whipping cream.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini