Fish pate in aspic

A special dish that we prepare when the number of guests is higher and within the cold buffet or buffet table. the simplicity of the dish and the uniqueness and beauty classifies this dish into small culinary magical works. it gives a special tone to the complete buffet

Preparation steps

Method of preparation: salt the cleaned fish. Place in a buttered dish. Add chopped onion and sauté the fish in white wine to make it soft. Allow to cool.
Make a thick sauce from butter and flour with the addition of milk and fish stock.
Grind the cooled fish with the cooled thick sauce, then add one dcl of aspic to the fish mass and mix until the mass is even.
Season with salt, pepper, nuts and stir in the whipped semi-sweet sour cream.
In the shape of a deer's back, or put another one in water with ice cubes. So pour aspic into it. When it gets a little thicker on the wall of the mold, pour the rest out of the mold.
Decorate the form with salmon and fill with pate. Align and water with aspic. Allow to set.
When serving, put the form briefly in boiling water, serve the pate on a serving platter.
Decorate with eggs, chopped aspic with French prosciutto. It can be on a substrate or without a substrate.
Serve the tartar sauce of a higher density separately

Serving

When serving pate in aspic on a buffet table, place a triple forlrger or appetizer grab and an adequate knife.

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