Recipes
Conger eel pâté
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.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 218 kcal / 911 kJ |
| Table of nutritive values | |
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
- Cut the conger eel in large pieces, put in a pot and add enough water to cover the fish.
- 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.
- Put in electric blender, add oil, caper, 2 to 3 cloves of garlic, pepper, a teaspoon of Vegeta and mix until foamy.
- 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.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 21,14 | - | - |
| Total carbohydrates | g | 2,21 | - | - |
| Total fat | g | 13,74 | - | - |
| Diet fibres | g | 0,31 | - | - |
| Cholesterol | mg | 51,00 | - | - |
| Vitamin A | IU | 250,22 | 6 | 5 |
| Niacin | mg | 6,88 | 49 | 34 |
| Vitamin E | IU | 3,17 | 14 | 14 |
| Magnesium | mg | 50,41 | 17 | 13 |
| Phosphor | mg | 212,61 | 27 | 27 |
| Potassium | mg | 188,99 | 5 | 5 |
| Sodium | g | 0,56 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
