Cod pate with pesto puree

Ingredients

• 25 g Haddock fillets
• 25 g Smoked haddock
• 1 pcs Bay leaves
• 70 ml Milk
• 140 g Potatoes, peeled
• 5 g Margarine for baking
• 20 g Pesto
• 30 g White leek, finely chopped
• 2 tbsp Apple cider vinaigrette
• 5 g Semolina flour
• 1 tbsp Cream
• 1 tbsp Bread crumbs
• 1 pcs Whole tomato

Method

1. Put the fish fillets in a baking tray or pan, season with salt and pepper, add the bay leaf and milk.
2. Cook over a medium heat for 6-8 minutes, or until the meat is opalescent and easily squeezed with a fork.
3. Cut up the peeled potatoes.
4. Bring a pot of salted water to the boil.
5. Add the potatoes and cook until tender.
6. Mash the fish and make sure there are no stringes left.
7. Once the potatoes are cooked, drain off the cooking water, but keep a little aside.
8. Mash the potatoes, add the margarine and the pesto.
9. Meanwhile, fry the onion until translucent, then pour in the cider and wait until half of it has evaporated.
10. Add the flour, then gradually pour in the milk, stirring until it thickens.
11. Season the sauce with salt and pepper.
12. Add everything to the sauce and stir gently.
13. Transfer the mixture to a flat ovenproof dish and spread with the other half of the pesto, then sprinkle the breadcrumbs on top.
14. Finish with the diced tomato slices.
15. In a pan or preheated oven, roast the pâté until crispy.