Pâté of riviera

01563 pâté of RIVIERA INGREDIENTS for 4 PEOPLE 20 cl dry white wine, 600 g Trout Fillet, 100 g of fillet of Pike n ' skin without thorns, 150 g fillet of Skinless Chub n ' bones, 50 cl, 25 cl of milk cream, 200 g breadcrumbs, egg yolk, 3 whole eggs, grated nutmeg, 5 cl cognac, 4 tablespoons chopped dill, butter for the mould, salt, pepper.

Bring 75 cl saltwater added with the wine to a boil, immerse the trout fillets for 5 minutes over medium heat and keep aside.

In their place, soak the fillets of Pike and Chub to 2 minutes over medium heat and keep them aside.

Bring the milk and cream to a boil and, away from the fire, add the bread crumbs; Let stand for 20 minutes, then cook for 5 minutes at Campfire dessert, without ceasing to stir.

Let cool.

Stir frozen fillets of Pike and Chub, the bread dough and the egg yolk.

Beat the egg with a teaspoon of salt, a pepper and 1/2 of grated nutmeg, the cognac and the fish mousse.

Cut the trout fillets into thick slices and put them in the dill.

Grease a mold of glass and pour the mousse alternating wedges of trout.

Finish with the mousse.

Preheat oven to 150ø.

and cook for 50 minutes in a Bain-Marie.

Half-cooked, cover with a sheet of aluminum foil, let it cool and keep aside the bowl for at least 12 hours in the refrigerator.

Pull it out an hour before serving.