Pollack fish and Tarragon Paté
INGREDIENTS (6 to 8 serving)
3 pounds of pollack fish (in big pieces)
For the broth :
4 liters water
1 carrot (peeled and cut in cubes)
1 onion (peeled and cut in 2 pieces)
1 tsp black pepper in grains
1 tbsp corse salt
A small bunch of tarragon
For the fish dressing :
A small bunch of tarragon (leaves)
2 tbsp grains mustard
1 finely chopped shallot
The juice of one lemon
Prepare the broth with all ingredients as detailed above. Simmer for 20 minutes (to make it flavorful). Cook the fish for 5 to 7 minutes in the broth. The fish is cooked when the meat doesn't stick to the spine. Remove the fish from the broth. Cool at room temperature and remove the bones. Keep the carcasse and put it back into the broth. Over high heat, leave the broth reducing of half. Drain through a chinois.
Prepare the paté as follows: Crush the fish meat (not too small pieces) in a large bowl. Season with mustard, crushed tarragon, finely chopped shallot and lemon juice.
Fill the terrine dish with the fish mixture. Do not press too much. Cover the fish with the broth (called fumet de poisson). Leave at room temperature. When it's cold, press it. Chill for about 12 hours in the fridge.
Serve this fish paté in large slices, accompanied with a green salad and toasted bread.