Name: Pike and eel pâté
Yield: Serves 8-10
Ingredients: 4 tablespoons dry white wine; salt and freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 tablespoons Dijon mustard; lemon juice; 2 tablespoons chopped fresh chervil; 25 g button mushrooms, finely chopped; 250 ml double cream; 2 large egg whites; 2 teaspoons brandy; 300 g eel fillet from the top end, 20 cm long, skinned and cut into 4 strips; 375 ml double cream, well chilled; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh chives; 3½ tablespoons chopped fresh parsley; 40 g fresh white breadcrumbs; 650 g pike, filleted and skinned

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This puts me in mind of the Ted Hughes poem Pike: “...Suddenly there were two. Finally one/With a sag belly and the grin it was born with.” The recipe takes a bit of time and effort to prepare, but it’s worth it. Dill bread is very good with it.

Ingredients

300 g eel fillet from the top end, 20 cm long, skinned and cut into 4 strips
3½ tablespoons

Method

Put the strips of eel fillet in a shallow dish. In a bowl mix together 2 tablespoons of the parsley, 1½ tablespoons of the tarragon, all of the chives and chervil, the mushrooms, wine and some salt and p

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Pike and eel pâté

Ingredients

Method

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