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Conger eel pâté

  • 30/06/2005
  • Moderate difficulty
  • 8 – 10
  • 60 min

The most appreciated fish pâté is the one made from dried cod, the so-called white cod. It can also be made from other fish, especially white fish and this pâté made from conger eel is almost an equal match to cod pâté.

Ingredients 8 – 10 

  • 1 kg conger eel
  • 100 ml apple vinegar
  • 2 leaves rosemary
  • 3-4 bay leaf
  • a little salt
  • 4 cloves garlic
  • 100 ml olive oil
  • 1 teaspoon caper
  • pepper
  • 2 teaspoons Vegeta

Preparation

  1. 1.
    Cut the conger eel in large pieces, put in a pot and add enough water to cover the fish.
  2. 2.
    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.
  3. 3.
    Put in electric blender, add oil, caper, 2 to 3 cloves of garlic, pepper, a teaspoon of Vegeta and mix until foamy.
  4. 4.
    Chill the pâté in refrigerator.

Serving

Place lettuce leaves on plate or dish and then pâté shaped with spoon or any other mould.

Advice

Decorate with mayonnaise, mustard, parsley or similar, if desired.

Little secret

Chop capers and garlic before putting into electric chopper so it is evenly distributed in the pâté.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 218 / 911 - -
Fat g 13,74 - -
Carbohydrates g 2,21 - -
Dietary fibre g 0,31 - -
Protein g 21,14 - -
Salt g 1,39 0 0
Vitamin A μg 250,22 6 5
Vitamin E mg 3,17 14 14
Niacin mg 6,88 49 34
Potassium mg 188,99 5 5
Phosphorous mg 212,61 27 27
Magnesium mg 50,41 17 13

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)