Pike pate, baked
1 serving
50 minutes
Pike pâté, baked — is a refined dish of Jewish cuisine that combines the tenderness of fish with a rich flavor bouquet. This recipe originates from the traditions of Jewish communities where pike was considered a noble fish and often used in festive meals. The taste of the pâté is rich with subtle notes of white wine, cream, and nutmeg complemented by the freshness of herbs and the spiciness of sumac. Baking allows its texture to be airy yet dense. Pike pâté can be served as a standalone dish or as an appetizer on toasts, also complemented by capers and olives adding interesting flavor nuances. This pâté is a true embodiment of harmony between fish and aromatic spices worthy of a festive table.
1
Preheat the oven to 160 degrees with convection, and then follow Molochovets' instructions. Clean an onion or a couple of shallots, finely chop them, and sauté in a spoon of oil, add the fish, season with salt and pepper, and cook the fish over medium heat. Then pour white wine into the pan with the pike and onion and let it evaporate. Transfer the pike with the onion to a bowl and let it cool slightly.
- Onion: 1 head
- Olive oil: 1 tablespoon
- Ling (sea pike) fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 50 ml
2
Remove all bones from the fillet (which, as it turned out, are numerous in the pike), place it along with the onion and all the juices into a blender bowl. Also add crumbled bread, peeled thawed shrimp, and chopped greens.
- White bread: 30 g
- Cooked peeled king prawns: 6 pieces
- Parsley: 2 stems
- Spring onion: 1 stem
3
Pour in the cream, season with nutmeg, and blend the mixture until smooth, adding salt and pepper if needed, then add a raw egg and beat again.
- Single cream 10% fat: 50 ml
- Ground nutmeg: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg (large): 1 piece
4
Grease a portion-sized heatproof dish with fat, place the pike pâté mixture in it and smooth it out. For flavor, it's great to sprinkle sumac on top, which will give a wonderful delicate fruity sourness, and also add a handful of capers or green olives. A bay leaf will contribute to the pleasant aroma of the dish.
- Sumac: to taste
5
Place the dish with the pâté in the oven for about half an hour until lightly browned.