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Brill Pate     CD  HD  British  15mins plus chilling



Serves 4      Cold     Fish      Hors d'oeuvre   Starter  Appetizer  Britain  Europe



675g/1 lb Poached Brill

100g/4oz Butter, melted

The juice of 2 Lemons

50g/2oz Fresh White Breadcrumbs

3 teasp Anchovy Essence

150ml/5fl.oz. Double Cream

Salt and Black Pepper





1. Remove the skin and bones from the cooked Brill and flake the flesh into a large mixing bowl.


2. Add the breadcrumbs, salted melted butter, lemon juice, anchovy essence, double cream, salt and pepper to the fish and mix well until smooth and creamy.


3. Transfer the pate to a serving dish, smooth the top, cover with Clingfilm and refrigerate for 30 minutes.


4. Melt the unsalted butter in a small saucepan and allow to cool slightly.


5. Remove the pate from the fridge and pour the melted unsalted butter on top of the set pate. Return to the fridge for at least 30 minutes, until the butter has set and formed a crust .     Serve cold with toast as a starter.


Note - this pate can be frozen for up to 3 months. Defrost thoroughly before use.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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