White fish pate in aspic, oven baked

Name: White fish pate in aspic, oven baked
Ingredients: two 10 oz (300 g) pomfrets (total around 20 oz or 600 g) (or other white fish with bones); 6 oz (170 g) warm smoked mackerel; a bunch of fresh dill; 4 tsp sea salt flakes; 1/2 tsp ground pepper; 2 tsp brandy; 1 tbsp Pernod, Ricard, Rakki or Ouzo (anice liquor); 1 tbsp (gedroogde) dragon; 3 1/2 oz (100 g) creme fraiche of sour cream; 2 eggs; 1/2 carrot; 2 stalks of celery; 1 middle sized white onion (9 oz or 250 g); 1 tbsp fresh lemon juice; 2 tbsp olive oil; 5 cups water; 1 bay leave; 3 1/2 oz (100 g white flour (and some extra for rolling); 2.4 oz (69 g) water; 1/2 tsp flaked salt; a 3 inch wide, 20 inch long sheet of baking paper (optional); all fish carcasses: bones, head, fins, tail, skin; 2 tbsp or 1 oz or 30 g pig gelatin (may be replaced by agar agar); 3-4 cups fish broth; pinch of salt

www.wilfriedscooking.com

White fish pate in aspic is made from poached white fish mixed with a smoked fish, oven-baked en-croute and then enveloped with fish aspic

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Ingredients

two 10 oz (300 g) pomfrets (total around 20 oz or 600 g) (or other white fish with bones)
6 oz (170 g) warm smoked mackerel
a bunch of fresh dill
4 tsp sea salt flakes
1/2 tsp ground pepper
2 tsp brandy
1 tbsp Pernod, Ricard, Rakki or Ouzo (anice liquor)
1 tbsp (gedroogde) dragon
3 1/2 oz (100 g) creme fraiche of sour cream
2 eggs
1/2 carrot
2 stalks of celery
1 middle sized white onion (9 oz or 250 g)
1 tbsp fresh lemon juice
2 tbsp olive oil
5 cups water
1 bay leave
3 1/2 oz (100 g white flour (and some extra for rolling)
2.4 oz (69 g) water
1/2 tsp flaked salt
a 3 inch wide, 20 inch long sheet of baking paper (optional)
all fish carcasses: bones, head, fins, tail, skin
2 tbsp or 1 oz or 30 g pig gelatin (may be replaced by agar agar)
3-4 cups fish broth
pinch of salt