Warm fish pâté with vermouth dill sauce

Name: warm fish pâté with vermouth dill sauce
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 400 g haricots verts; 500 g pangasius fillet in pieces; 200 ml beaten cream 23% fat; 1 tl lemon juice; 2 Eggs split; 2 el white vermouth; 1 tray dill (15 g), finely chopped; 15 g butter

A tasty recipe. The main course contains the following ingredients: fish, haricots verts, pangasius fillet (in pieces), whipped cream (23% fat), lemon juice, eggs (split), white vermouth, dill ((15 g), finely chopped) and butter.

Ingredients

Kitchen Stuff

food processor, soufflé shapes (Ø 10 cm), greased

Directions

Preheat the oven to 200 ° C. Boil the haricots verts in water with salt in 8 minutes until al dente. Rinse with cold water.
Puree the fish in the food processor. Add 50 ml of cream and let the machine run for a while. Mix salt and a few drops of lemon juice with the fish puree.
Whisk the egg whites in a clean bowl and spatulate the fish puree. Spoon half of the fish puree into the soufflé molds. Halve some haricots verts and place them on the fish puree. Spoon the rest of the mash and smooth the top.
Put the molds in the middle of the oven and simmer for about 30 minutes.
Meanwhile, bring 150 ml of cream with the vermouth to the boil and let the sauce boil for 3 minutes on low heat. Stir in the dill and season with salt and pepper. Melt the butter in a pan and allow the haricots to heat up. Turn the fish pâtés each on a plate and serve with the haricots verts. Tasty with tagliatelle.