Seafood Pâté in Basil Sauce ▶
This is a delicate terrine, featuring walleye pike, salmon, and shrimp. It is sliced and served with a tomato-basil sauce.
Ingredients
- Seafood Pâté
- Walleye Pike Fillet - 1 pound (alt. trout or other white fish)
- Eggs - 3
- Salt and freshly ground pepper to taste
- Heavy (whipping) cream - 3-1/2 cups
- Salmon fillets - 2 ounces, diced
- Shrimp - 2 ounces, peeled, deveined, and diced
- Parsley - 2 to 3 tablespoons, chopped
- Tomato-Basil Sauce
- Olive Oil - 2 to 3 tablespoons
- Garlic Clove - 2, peeled and cut into 3 pieces
- Onion - 1/2 medium, chopped
- Basil - 2 teaspoons
- Tomato Juice - 3 cups
- Salt and freshly ground pepper to taste
- Parsley - 2 tablespoons, chopped
Instructions
To make the pâté: Preheat the oven to 375 F. Butter an ovenproof 9-inch-by-5-inch-by-three-inch dish. Chill the blade and bowl of a food processor in the freezer for 5 to 10 minutes, until very cold. Cut off one eighth of the pike fillet and dice. Puree the remaining pike with the eggs, salt, and pepper. With the machine running, slowly pour in the cream. Taste and adjust seasoning. Pour the mousse into a bowl. Fold the reserved diced pike, salmon, and shrimp into the mousse. Add the parsley and stir gently until blended. Pour into the prepared dish and tap against the counter to remove any trapped air bubbles. Cover the top with waxed paper, then with foil. Place in a larger pan filled with about 2 inches of hot water. Bake for 1 to 1-1/2 hours, until a knife inserted into the pâté comes out hot and clean. Set aside in a warm place for 15 minutes before unmolding.
To make the sauce: Put the olive oil in a large saucepan. Add the garlic, onion, and basil and cook slowly over medium-low heat for 5 minutes, until the onions are tender but not brown. Add the tomato juice. Adjust the seasoning with salt and pepper and bring the mixture to a boil over medium-high heat. Reduce the heat to medium or medium-low and simmer 10 to 15 minutes, Just before serving, remove the garlic and add the parsley.
To serve: Remove the foil and waxed paper from the pâté. Run a thin sharp knife around the sides to loosen. Cover the dish with a serving plate and invert; gently lift off the dish. Slice the pâté with an electric knife to avoid putting pressure on the pâté. Place a slice on each serving plate and spoon sauce around the slice.
