Seafood Pate en Croute
This video demonstrates good technical details associated with making a hot sliced seafood pate en croute as an appetizer or main dish. In fact, the skill to successfully make this kind of hot pate depends on a series of details that are necessary for a good completion This preparation is as French as it gets. When making this type of item the cook can easily interchange other sea foods to accommodate availability and preferences. The cook should be clear about the use of the types of fish mousses for this preparation because if you’re not experienced with the results associated with other fish mousses (besides the one used here) there could be problems with the final textures, cooking times and temperatures as well as the “slice-ability” of this item while hot. This pate can also be refrigerated and sliced to be served cold with mayonnaise sauces and other garnishes as a dinner appetizer or a lunch main dish. Individual slices of this pate can also be coated with aspic and decorated as part of a pate buffet spread (brunch etc…), which I’ve served a number of times. All in all, this is obviously a special occasion item and its preparation is usually reserved for the professional or very well practiced cooks.