Ruche de poisson à l’oseille

Name: Ruche de poisson à l’oseille (Simca’s beehive fish pate with sorrel)
Yield: For 6 to 8
Cuisine: French
Ingredients: 3 tablespoons heavy cream; ¼ pound (115 g) fresh sorrel, stemmed and washed, the leaves torn in half if they are large; ¼ pound (115 g) macaroni at least 10 inches (25 cm) long; 1 pound (450 g) boneless fish fillets–sole, snapper, lake whitefish, etc.; 1 pound (450 g) boneless fish fillets–sole, snapper, lake whitefish, etc.; Freshly ground pepper; 1¾ teaspoons salt; ½ pound (225 g) cream cheese, preferably without gum additives, or a mild goat cheese; 1⅓ cups (70 g) fresh white bread crumbs; 1 pound (450 g) boneless fish fillets–sole, snapper, lake whitefish, etc.; 1 pound (450 g) boneless fish fillets–sole, snapper, lake whitefish, etc.; Several sprigs fresh herbs– parsley with basil or chives; Several sprigs fresh herbs– parsley with basil or chives; 2 teaspoons herbes de Provence; ½ pound (225 g) cream cheese, preferably without gum additives, or a mild goat cheese; Pinch of cayenne; 3 eggs; Several sprigs fresh herbs– parsley with basil or chives; Several sprigs fresh herbs– parsley with basil or chives; Sorrel Sauce

Simca’s beehive fish pate with sorrel

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

¼ pound (115 g) macaroni at least 10 inches (25

Europe
France
Fish course
Lunch
Starter
Pescatarian
Mediterranean

Method

Cook the macaroni slightly past the al dente stage in boiling salted water, or about 6 to 8 minutes; the macaroni must be supple enough to line the mold easily. Drain in a colander, refresh briefly under cold running water, then set aside to drain thoroughly.

Butter the mold generously. Line the mold with the macaroni–it should be very dry and a little sticky, which will help it