Potted Fish
By: Anonymous
Published: Saturday, February 13, 2010 - 5:34am

Ingredients




1 455g trout
1 tablespoon white wine
1 wedge of lemon
1 bay leaf
3 peppercorns
85 grams butter or margarine
1 salt and pepper

Preparation

1 Cayenne pepper nutmeg and lemon juice all to taste 2 Put the fish into a large shallow pan or roasting tin with the wine lemon wedge bay leaf and peppercorns. 3 Barely cover with cold water. 4 Cover the pan with a lid or foil. 5 Bring to the boil then simmer for 5 minutes. 6 Turn off the heat and leave until completely cold. 7 Remove the skin and bones then flake the flesh. 8 Pound or process the flesh with twothirds of the butter. 9 Season well with salt pepper cayenne nutmeg and lemon juice. 10 Spoon into a dish and level the surface. 11 Melt the remaining butter and pour over the fish to form a seal. 12 Cool then chill overnight to allow the flavours to develop. (At this point the mixture can be covered and frozen for up to 2 months.) 13 Use the potted fish at room temperature to make sandwiches with mustard and cress or serve as a first course or supper dish with hot toast and salad. 14 Serves 4