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Ingredients:
1 pound smoked bluefish, skin removed and discarded, flesh flaked
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons shallots, minced
2 tablespoons chopped parsley
1 tablespoon shaved chives
1 teaspoon salt
1 teaspoon white pepper
¼ cup heavy cream
2 tablespoons Brandy
Method:
In the bowl of a food processor combine the bluefish, butter, olive oil, shallots, parsley,
chives, salt and pepper. Process until smooth, about 20 seconds. While the machine is
running, pour the heavy cream and brandy through the feed tube until well combined.
Transfer the mixture to a 12-ounce ramekin. Smooth the top with the spatula and wrap with plastic wrap. Refrigerate for at least 4 hours, and up to 24. Serve with toast points, croutons, or crackers.
Yield: 8-10 servings
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the One Fish, Two Fish, Rockfish, Blue Fish episode of Emeril Green.
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