Flounder is a fish with an interesting taste, which is why many people do not like it. I was lucky enough to "meet" her on o. Sakhalin, where it was caught in the sea of Okhotsk, themselves, respectively, the taste was divinely fresh. Since I just did not cook it, recently discovered a novelty-hot smoked flounder. This is already a delicious and independent snack, but its boneless fillet can serve as an excellent basis for other dishes -for example, cream pate.
Here is such a beautiful flounder we have accumulated.
It's delicious. But you can also make pate with it.
Put the butter on the kitchen table for 1-1.5 hours.
Cut the fish into fillets, remove some of the skin and bones. Wash and dry the greens.
Put the pieces of fish, cheese and olive oil in the blender bowl.
Punch until smooth or with small inclusions of fish.
Add chopped herbs and soft butter to the fish mass, season with ground pepper. Stir.
Cream to bring to the desired density.
A small note, it is better to add soft butter and cream to the already broken mass, otherwise there is a risk of interrupting before the separation of the serum, which is not good.
Place in the refrigerator to stabilize the butter and cream part of the pate and combine all the flavors.
Serve chilled, the only way smoked products fully reveal their rich taste. Bon appetit.