Filet of Sole Pate Recipe

This is an adapted Basque recipe I enjoyed in the South of France. I served it last night and everyone gave it a thumbs up!

O Basque Sole Paté

Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.

Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.

Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.

Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes

In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.

Mix fish and panade:

In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.

Preheat oven to 350º

Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.