Budget dish for every day. If there is a lot of pate from river fish, put it in a dry jar, close the lid tightly and put it in the refrigerator. In this form, it is perfectly stored for 1 week, although usually the spoon begins to scrape along the bottom after a couple of days.
Ingredients
- River fish - 1 kg
- Chicken eggs (boiled) – 3 pieces
- Onion - 2 pieces
- Garlic - 2 cloves
- Lemon juice - 2 art.l.
- Bay leaf - 2 pieces
- Allspice - 2 peas
- Salt - 1 tsp.
- Water - 2,5 l
Step-by-step cooking recipe
Peel the river fish from the scales, gut and cut into large pieces.
Boil water, add bay leaf, allspice, peeled onions and fish. Cook for 15 minutes.
Put the fish on a plate, cool, separate the fillets from the bones.
Peel the eggs from the shell and rinse.
Place fish fillets, peeled garlic cloves and eggs in a blender bowl. Grind until smooth.
Add salt, lemon juice, a couple of spoonfuls of fish broth and turn on the blender for another 1 minute.
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