Carrot pâté

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Cut a small carrot into fine cubes. Cut the rest of the carrots roughly. Heat the fat. Sauté the diced carrots in it. Deglaze with 100 ml water, salt a little and cook covered for about 20 minutes.

2. 2

   In the meantime blanch small carrot cubes briefly and let them drain. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix carrots and tomato cubes with lemon juice and 4 tablespoons of oil.

3. 3

   Season with salt, pepper and sugar and let it stand. Wash the chicken fillets and dab them dry. Fry in the remaining hot oil all around for about 10 minutes until golden brown. Season with salt and pepper. Puree cooked carrots in the liquid, let cool down.

4. 4

   Mix with eggs and cream. Season with salt, pepper and pink berries. Pour into a greased small box form (750 ml content). Press fillets a little bit into the mixture. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) on a hot water bath for about 40 minutes.

5. 5

   In the meantime clean, wash and slice the mushrooms. Wash basil, pluck leaves. Cut pâté into small pieces. Arrange mushrooms and basil in portions. Serve sprinkled with the prepared marinade.

Nutrition Facts

KCAL
320 kcal

CARBS
7 g

FATS
24 g

PROTEINS
18 g