Cut the conger eel in large pieces, put in a pot and add enough water to cover the fish.
Add apple vinegar, bay leaf, a clove of garlic cut in pieces, rosemary leaf, a little salt, a teaspoon of Vegeta and cook for about 20 minutes. Take out the fish, cool and remove bones.
Put in electric blender, add oil, caper, 2 to 3 cloves of garlic, pepper, a teaspoon of Vegeta and mix until foamy.
Chill the pâté in refrigerator.
Place lettuce leaves on plate or dish and then pâté shaped with spoon or any other mould.
Decorate with mayonnaise, mustard, parsley or similar, if desired.
Chop capers and garlic before putting into electric chopper so it is evenly distributed in the pâté.