Kılıç Taste On Your Plate > Bass Pate With Rocket



Cooking time: 2 hours

Preparing time: 20 minutes


4 servings

Necessary materials:
2 pieces of bass
1 onion
1 dessert spoonful of top black pepper
1 teaspoonful of salt
1 laurel leaf
1 glass of bread crumbs
Half a bunch of finely chopped fresh rocket
100 gr of fresh whey cheese
1 spoonful of mayonnaise
1 clove of garlic
2 spoonful of extra virgin olive oil
1 coffee cupful of fish stock

Place the fish into boiling water and add a very small amount of salt. Add a whole peeled onion, laurel and black pepper seeds, leave to boil, and then leave to cool. Strain the stock and set it apart. Remove the skin and bones of the fish. Put the fish meat into a rondo with breadcrumbs, rocket, cheese, mayonnaise, mashed garlic and olive oil, and mince (until it reaches puree consistency). Slowly add fish stock until the mixture reaches the consistency of a pate that can be used as a spread. Cover the pate with stretch film and leave to rest in the fridge for 2 hours. Spread on toasted bread and serve.