Incredibly delicate, fragrant pate with a piquant note, thanks to pomegranate. Very tasty and not at all troublesome.
This is a recipe of a famous cook. She offers to cook this recipe from the fillet of the sea tongue, but after reading the book, I realized that the sea language, from which Julia cooks, and the “sea language” from our markets and shops are different things. So I bought a fish at the market that I liked, namely Norwegian cod. The fish turned out to be just wonderful. No one recognized the trivial cod, everyone thought that elite fish was used. This dish was considered a haute cuisine dish before the invention of the blender.