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Butter Seafood Pate

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Ingredients
  Sole fillet 1 Pound
  Clams 1⁄2 Pound
  Shrimps 1⁄2 Pound
  Prawns/Prawns, and scallops 1⁄2 Pound
  Madeira wine/Dry sherry 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2
  Butter 4 Tablespoon
  Cream puff paste 2 Cup (32 tbs)
  Hard boiled eggs 4
  Salt To Taste
  Pepper To Taste
  Allspice 1 Pinch
Directions

Wipe fish with damp cloth.
Sprinkle with lemon.
Marinate two hours in Madeira or sherry (use a flat glass dish to ensure equal distribution of marinade in fish).
Turn fish over twice.
Season.
In another dish, flake the shellfish (you may use a meat grinder).
Mix them with cream puff paste.
Start your dish by placing half the shellfish mixture in the clay baker.
Add fish fillets.
Line up hard boiled eggs, end to end.
Cover with remaining mixture.
Moisten with marinade.
Close and bake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday

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