Belgian Red Mullet Pâté with Basil

Name: Belgian Red Mullet Pâté with Basil
Prep time: 765 min
Total time: 765 min
Yield: 6 people
Cuisine: Belgian
Ingredients: 7 Red mullet fillets; 3 medium Potatoes; 2 Onions; 1 handful Basil; 2 Eggs; 1 tbsp Whisky; 100 g Bacon lardons; 2 tbsp Olive oil; 1 pinch Nutmeg; to taste Salt; to taste Black pepper

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This baked fish pâté is old-school in the nicest way. Red mullet, potato, basil and a touch of whisky turn into a sliceable coastal pâté that feels both nostalgic and festive.

Serves: 6 people

Preparation time: 765 min

Ingredients

Red mullet fillets – 7
Potatoes – 3 medium
Onions – 2
Basil – 1 handful
Eggs – 2
Whisky – 1 tbsp
Bacon lardons – 100 g
Olive oil – 2 tbsp
Nutmeg – 1 pinch
Salt – to taste
Black pepper – to taste

Method

STEP 1
Boil the potatoes in their skins until just tender, then peel them while still warm and scoop out the flesh.
STEP 2
Fry the onions with the bacon until lightly coloured and sweet.
STEP 3
Chop three of the red mullet fillets finely and blend them with the potato flesh, eggs, basil, whisky, nutmeg, salt and pepper.
STEP 4
Stir in the onion-bacon mixture once it has cooled slightly.
STEP 5
Oil a pâté mould and line the bottom with four remaining fillets, skin side down if the skin is still on.
STEP 6
Spoon in the fish mixture and smooth the top.
STEP 7
Bake at 180 degrees Celsius for 35 to 45 minutes until the pâté feels firm when pressed lightly in the centre.
STEP 8
Cool thoroughly and refrigerate overnight. It is at its best the next day with toast and a sharp little salad.