Hake Pate With Cauliflower

Hake Pate With Cauliflower


  • 600 g hake fillet
  • 1 onion
  • 1 small cauliflower
  • 3 garlic cloves
  • juice of 1 lemon
  • sprig of celery leaves
  • sea salt
  • pepper
  • 1 cucumber
  • basil
  • vegetable broth
  • 1 green olive


Pour vegetable broth in a pot, add hake fillets, peeled onion, sprig of celery leaves, few grains of pepper and 3 garlic cloves. Cook for 20 minutes until fish and vegetable soften. Drain fish and leave to cool. Separate cauliflower into florets and cook in a water with salt and pepper. Also drain and leave to cool. Mix in a blender cooked fish, cauliflower and onion. Add some salt and pepper per your taste, sprinkle with lemon juice and stir. Put prepared pate on a flat plate and form the shape of fish. Wash cucumber and together with a skin cut into circles. Arrange circles over fish, one next to another so that they overlap at the ends to get the appearance of scales. Make the eye of the fish with green olive. Decorate pate with basil leaves and put in the fridge to cool before serving.

Hake Pate With Cauliflower

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