Flounder and Spinach Pate en Gelee - Recipe

Topped With Boiled Eggs in Aspic, This Dish is Colorful and Tasty

© Marie Brannon

May 31, 2009

This recipe will be ready to serve when your guests arrive, and allow you more time to socialize at your own party. Served on a bed of shredded lettuce and paired with fresh vegetables, it is sure to be a hit.

Flounder and Spinach Pate en Gelee Recipe

Ingredients

• 1 pound flounder filets, cut into 2-inch pieces
• 1 pound flounder filets, cut into 2-inch strips
• 1/3 cup veloute sauce
• ¼ cup heavy cream
• 3 egg yolks
• 3 hard-boiled eggs
• Salt and pepper to taste
• 2 sticks butter
• ¼ cup minced scallions
• ¼ cup minced parsley
• ¼ cup dry white wine
• ¼ cup cooked, drained and minced spinach

Directions

1. In a blender, puree the first pound of flounder filets a few pieces at a time, with the veloute sauce, the cream, egg yolks, and salt and pepper.
2. When mixture is smooth, add 2 sticks of butter and blend for a few seconds.
3. Transfer the puree into a bowl and fold in the spinach.
4. In a skillet, sauté the scallions in butter until they are softened, and add the flounder strips.
5. Add the white wine and cook for 2 to 3 minutes or until the fish is flaky when tested with a fork.
6. Transfer the fish to a bowl and continue cooking the liquid until it is reduced to three tablespoons.
7. Pour the liquid over the fish.
8. In a well-buttered five-cup loaf pan, spread half the puree mixture and arrange the fish lengthwise in the center.
9. Fill the pan with the remaining puree mixture.
10. Rap the pan sharply on a hard surface to settle the mixture and fill any air spaces.
11. Cover the pan with a buttered sheet of wax paper and a sheet of aluminum foil.
12. Put the pan into a larger pan and pour enough hot water into the larger pan to reach halfway up the sides of the smaller pan.
13. Bake the pate in a preheated oven at 300F for fifty-five minutes.
14. Remove the smaller pan from the larger one, place a light weight, such as an oven mitt, on top of the foil and let the pate chill overnight.
15. Release the pate from the side of the pan with a sharp knife, dip the pan in hot water, and turn the pate onto a serving dish.
16. Coat the pate with a layer of aspic and chill until it is set.
17. Mince separately the yolks and whites of the boiled eggs.
18. Add 2 tablespoons aspic to each of the dishes.
19. In another small dish, combine the parsley with 2 tablespoons of the aspic.
20. Spoon a line of the egg-white mixture lengthwise along the center of the pate and spoon a strip of yolk mixture on each side lengthwise.
21. Spoon the parsley mixture lengthwise along the edges of the pate and chill until the aspic is set.
22. Repeat this process of spooning lengthwise strips of the mixtures, chilling each layer before adding the next.

Garnish the dish with shredded lettuce and serve with Louis Dressing. This recipe serves six to eight as a first course.

Flounder and Spinach Pate with Louis Dressing

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