Fish Liver Pâté with Juniper and Bay

Thermomix recipe: Fish Liver Pâté with Juniper and Bay. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 10 juniper berries
• 2 bay leaves
• 150 g shallots, peeled and halved
• 2 cloves garlic, peeled
• 50 g unsalted butter
• 300 g fresh cod liver, drained and patted dry
• 30 g brandy (optional)
• 50 g double cream
• 1/2 tsp salt, or to taste
• 1/4 tsp white pepper, or to taste
• 1 tbsp fresh lemon juice
• Fresh dill or chives, for garnish

Instructions

1. Place juniper berries into the mixing bowl. Mill 5 sec / Speed 10. Scrape down sides of bowl.
2. Add shallots and garlic to the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
3. Add butter to the mixing bowl. Sauté 5 min / 120°C / Speed 1. Insert bay leaves through the lid opening during the last minute of sautéing.
4. Add drained cod liver to the mixing bowl. Cook 5 min / 90°C / Speed 1 / Reverse.
5. If using, add brandy to the mixing bowl. Cook 1 min / 90°C / Speed 1 / Reverse (without measuring cup to allow alcohol to evaporate).
6. Add double cream, salt, and white pepper to the mixing bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
7. Remove bay leaves from the mixing bowl. Blend 30 sec / Speed 7, gradually increasing speed from 4 to 7. Scrape down sides and blend again if needed for a smoother consistency.
8. Add fresh lemon juice to the pâté. Mix 10 sec / Speed 3. Taste and adjust seasoning if necessary.
9. Transfer the pâté to a serving ramekin or small jar. Cover and chill in the refrigerator for at least 2 hours to allow flavours to meld and the pâté to firm up.
10. Serve chilled, garnished with fresh dill or chives, alongside crusty bread or crackers.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.