Serving
Place lettuce leaves on plate or dish and then pâté shaped with spoon or any other mould.
Decorate with mayonnaise, mustard, parsley or similar, if desired.
Ingredients
- 1 kg conger eel
- 100 ml apple vinegar
- 2 leaves rosemary
- 3-4 bay leaf
- a little salt
- 4 cloves garlic
- 100 ml olive oil
- 1 teaspoon caper
- pepper
- 2 teaspoons Vegeta
Preparation For this recipe you only need imagination!
Medium complexity 8 Persons 60 min
- 1 Cut the conger eel in large pieces, put in a pot and add enough water to cover the fish.
- 2 Add apple vinegar, bay leaf, a clove of garlic cut in pieces, rosemary leaf, a little salt, a teaspoon of Vegeta and cook for about 20 minutes. Take out the fish, cool and remove bones.
- 3 Put in electric blender, add oil, caper, 2 to 3 cloves of garlic, pepper, a teaspoon of Vegeta and mix until foamy.
- 4 Chill the pâté in refrigerator.
Little secrets
Chop capers and garlic before putting into electric chopper so it is evenly distributed in the pâté.