Moja riblja pašteta

Ne pamtim kad sam zadnji put doma radila riblju paštetu,ali evo,danas me nešto ponukalo da je napravim!
Mi zaista volimo ribu i u našoj kući je na meniju sigurno dva-tri puta tjedno! 
Inače paštetu obično radim ako nam ostane ribe nakon ručka, osobito gradela, kad fino miriše na prava drva i fino domaće maslinovo ulje ! Ne preferiram paštetu od konzervirane ribe, ali ako baš  moram odabirem ili Rio Mare ili još bolje filete dalmatinske tune, kao danas.
Ne volim previše filozofirat oko ovog jednostavnog namaza,pa ću vam ukratko napisat što ja stavim!
Količine stavljam ´od oka´ i po okusu ocjenim !

Sastojci:

Riba
Majoneza i bokun masla
Sok od limuna 
Žlica senfa
Žlica bijele tartufate
Malo muškarnog oraščića ili čak par mljevenih oraha
Motar
Kapari
2-3 slana inćuna
Luk
Petrusimul (olitiga peršin)
Prstohvat soli
Malo tabasca ili ulja od peperoncini
i pinkicu Gran Marnier konjaka

Sastojke u posudi fino izmješajte dok ne dobijete finu masu koju potom mažete na tostirani raženi kruh ( u debelom sloju ) ili dodate ploške kuhanih jaja, malo rikule i imate savršeni sendvič za marendu !
A, sad jurim dalje, dolazi mi moj čovik doma s broda! Valja se malo dotjerat, pa neću mu valjda vonjat na kužinu!
Stojte mi dobro, i dobar vam tek!

 

Slike : By myself

Evening gatherings

Food is fundamental to life, we all know that. Yet, our eating habits have become incredibly complex, involving many aspects of daily life far beyond addressing simple nutritional needs.In our house we always appreciated a good food!  From my mother I inherited a love for food, and with my husband I have learned how to cook.
What do we expect when a woman cooks compared to when a man is cooking? Men use many techniques and have bold, creative dishes. Women make homey, nurturing, and soulful. At least it is so with us!
Last night we had dinner with friends.Igor has been in charge of the appetizer and main course, and dessert- for me.Appetizers at our house are usually cold, and in many cases raw.So last night we had smoked and fresh tuna carpaccio,and later grilled sea shark meat on sticks rolled in bacon , and rice with almonds and pine nuts.He also made a sauce of mascarpone cheese and dijon mustard with herbs. It perfectly matches with fish. Just like small red peppers stuffed with cheese.For dessert I made ginger biscuits with nuts, lime curd, raspberries, and mascarpone cream with vanilla taste and grated 75% dark chocolate. I love the evening gatherings around the table with a glass of good wine, good music,and  good vibe.The table and food together create cherished memories, and it is my pleasure to cook for the people we love! I wish you all plasant weekend and share at least one meal with your dear ones!

With love

V.

 

 photos by : Me