500 g fresh and fatty cod liver
1 onion
1 small bunch of fresh thyme
white pepper to taste
5 g salt
1 dl double cream
2 eggs
Clean the cod liver: See recipe 1.
Combine all ingredients except the egg and the cream, and whizz in a food processor to a smooth paste. Mix in the egg and the cream. Strain the purée through a moderately fine-meshed sieve. Pour the liver mixture into an oven-proof dish, and bake on a water bath at 160 C for 30-40 min until done. Let cool, and serve directly from the mould.
This paté, or terrine, is very soft and has a nice velvety consistency. It tastes fantastic on a small piece of toasted bread.
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Posta lite om saus : )
ReplyDeleteDet skall komma mer, lovar :)
ReplyDeleteHej Jonas. Jag undrar om jag får använda ditt recept på codliverpaté 2, på min nya meny? Jag kommer att kalla den:
ReplyDelete"Torskleverpaté á la Jusélius"
Servert på toast smaksatt med hvitløk, baconpulver, finhakket kokt potet og purreløk. Servert med bringebærvinegraitte og rucculasalat.
Jag måste prova den först men jag kan "se" att det kan funka.
Your recipes sound very yummy! The only way I've been able to purchase cod livers in central Canada is canned, which precludes making them into paté, since they're already cooked. Your recipes sound delicious, though.
ReplyDeleteI find I can take canned cod livers to parties, set them up on a plate on top of some kale with some crackers and bread, and just put a couple of knives out for people to indulge in some. I only tell them what it is half-way through the party, when the cod livers have usually all been eaten!