Carp pate

Wash dried mushrooms, put them in a sieve and scald with boiling water. Upon cooling down place them in a deep pan, sprinkle with wine and leave. Then cut the kaiser roll and pour cream over it. Leave it for a half an hour. Rub the carp fillets with salt and leave for several minutes. During this time cut champignons, sprinkle them with vinegar (or lemon) and leave for 15 minutes. Do the same with the plums. Fry fish fillets with butter. Now mince all ingredients using mincer twice, add spices and eggs. Put the mass into the pan greased with butter. Bake in preheated oven for about 40 minutes.
1,5 kg of carp fillets,
200 g of poultry liver,
100 g of dried plums,
50 g of dried mushrooms,
2 tablespoons dry white wine,
200 g of champignons,
stale kaiser roll,
1/2 cup thick cream,
3 tablespoons butter,
2 tablespoons wine vinegar,
2 eggs,
salt, pepper,
1 tablespoon breadcrumbs

The recipe is from:
Zaścianek Polski
ul. Asłanowicza 17
08-110 Siedlce Siedlce
[email protected]

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