Scrod Pate

Recipe Ingredients

8 oz	227g	Scrod - trimmed
		Salt - to taste
		Freshly ground white pepper - to taste
4 tablespoons	60ml	Unsalted butter - softened
1 cup	146g / 5.1oz	Fresh bread crumbs
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Chopped lemon zest
1		Nutmeg
1 tablespoon	15ml	Parsley
2/3 cup	157ml	Half-and-half

Recipe Instructions

Preheat oven to 400 degrees.

Season and oil the scrod, and place in a baking dish. Bake for 10 minutes or until the fish is just done, and still moist inside. Allow to cool.

In the work bowl of your food processor place scrod, butter, bread crumbs, lemon juice, zest, nutmeg, parsley, and puree for 2 minutes, stopping once to scrap down the sides of the work bowl. Add the half and half and process until incorporated. Taste and re-season if necessary.

Pour into a small serving bowl and let chill for 1 hour. Serve surrounded by some croutons and raw vegetables.

This recipe yields about 2 1/2 cups of scrod pate.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.