I came back from a short vacation. Here's what we'll do with you. For very old and very frequent requests, we arrange a fish week! The next 5 days will be devoted to fish. I think it will be tasty, interesting and certainly long-awaited by many of you. So, the first is the fish pate, which is popular in the north of France. The fish are understood there.
- 1 kg of mackerel
- sea salt and freshly ground black pepper
- 3 bulbs
- 100 g butter
- 200 ml of white wine
- 500 ml sour cream
- a pinch of ground thyme
- 1 tsp. without a slide of dry garlic powder
- 1 tbsp mustard
- juice of one lemon
- ½ bunch of green onions
Cut the mackerel fillets into large cubes, season with salt and pepper. Finely chop the onions and sauté in 30 g of butter, then add the sour cream, mackerel, thyme, and garlic.
Simmer over low heat until the mixture turns into a purée-like consistency. Remove from the heat, stir in the remaining butter, mustard, lemon juice, and chopped green onions. Let cool, then adjust salt and pepper to taste. Serve with toast or boiled potatoes.
Cut the mackerel fillets into large cubes, season with salt and pepper. Finely chop the onions and sauté in 30 g of butter, then add the sour cream, mackerel, thyme, and garlic.
Simmer over low heat until the mixture turns into a purée-like consistency. Remove from the heat, stir in the remaining butter, mustard, lemon juice, and chopped green onions. Let cool, then adjust salt and pepper to taste. Serve with toast or boiled potatoes.
