|9 oz||finely grated pike|
|1 1/2 tbsp||of flour|
|2 1/2 cup||thick cream at room temperatur|
|2 tbsp||of salt|
|1/4 – 1/2 tbsp||white pepper|
|1 pinch||of suger|
|anchovy sauce or anchovy paste|
Prepare the mould (one big or a few smaller ones).
Prepare the fish. Finely flake the meat, weigh it and press it through a coarse stainless steel sieve or pulper.
Place the mince in a bowl. Add the flour. Work the mince vigorously and gradually add the cream. Stir the mince for a good amount of time once the cream has been added. If the mince separates, add a little hot butter, place the bowl in hot water and whip or stir vigorously. Add the salt, white pepper, sugar and anchovy extract.
Pour the mince into the mould. Fill it up to 3/4 and put a lid on. Place the mould in a high-sided saucepan. Add boiling hot water to 3/4 of the height of the mould. Put the lid on and boil the fish mince in its mould for 1 – 1 1/2 hours (20–30 minutes for smaller moulds) on the stove. When the mince is dry the paté is ready. Serve immediately
Make it easier with Ankarsrum Assistent Original
The fish is effortlessly ground in the Ankarsrum Original Assistent meat grinder. We suggest mixing the minced fish with the rest of the ingredients in the stainless steel bowl of the Ankarsrum Assistent Original using the dough roller and the dough knife
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