Name: Ruche de poisson à l’oseille (Simca’s beehive fish pate with sorrel)
Yield: For 6 to 8
Cuisine: French
Ingredients: 1 pound (450 g) boneless fish fillets–sole, snapper, lake whitefish, etc.; Several sprigs fresh herbs– parsley with basil or chives; Sorrel Sauce; ½ pound (225 g) cream cheese, preferably without gum additives, or a mild goat cheese; 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; 2 teaspoons herbes de Provence; Freshly ground pepper; 3 eggs; 1¾ teaspoons salt; 1⅓ cups (70 g) fresh white bread crumbs; 3 tablespoons heavy cream; Pinch of cayenne

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

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