Ocean trout pate

This smooth French-style trout pate will have the guests saying, "Ooh la la"!

Recipe «Ocean trout pate» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 x 200g skinless ocean trout fillets, pin-bones removed, 250ml dry white wine, 1 1/2 tbsp white wine vinegar, 2 sprigs thyme, plus extra, for decorating, 1/4 tsp ground mace , 250g unsalted butter, chopped, softened, 125ml thickened cream .

Ingredients:

• 3 x 200g skinless ocean trout fillets, pin-bones removed 
• 250ml dry white wine 
• 1 1/2 tbsp white wine vinegar 
• 2 sprigs thyme, plus extra, for decorating 
• 1/4 tsp ground mace 
• 250g unsalted butter, chopped, softened 
• 125ml thickened cream 

Instructions

1. 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.
2. 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.
3. 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.