This smooth French-style trout pate will have the guests saying, "Ooh la la"!
- Preheat oven to 200°C. Place fish in a single layer in a small ovenproof dish. Combine wine, vinegar, thyme and mace in a small saucepan and bring to the boil. Pour wine mixture over fish, cover dish tightly with foil then bake for 5 minutes; trout will still be quite rare in the middle. Remove trout from pan, cool completely, then coarsely flake.
- Meanwhile, strain cooking liquid into a small saucepan, bring to the boil then simmer for 10-12 minutes or until reduced to 2 tablespoons. Cool to room temperature. Process wine mixture and 150g of the butter in a food processor until smooth. Add fish, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper then process until combined and smooth. Chill mixture slightly then add cream and, using the pulse button, process until just combined (do not over-process or mixture will curdle). Divide mixture among eight 125ml, or ten 100ml, pots then refrigerate for 2 hours or until firm.
- Melt remaining butter in a small saucepan over low heat. Simmer gently for 5 minutes, or until white solids separate from butter. Carefully pour clarified butter into a small bowl, taking care to leave white solids behind, then cool slightly. Divide clarified butter among pots, top each with a few thyme leaves to decorate then refrigerate for another hour or until butter is firm. Serve chilled with toast, cornichons (see note) and watercress.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set