fish pate of Cavedano in gelatine

Cavedano is a delicate sweet water fish but beware of the bones! To catch this fish. the fishermen on Lake Como use a particular technique called “tirlindana”  where a number of    ……………. are placed in rows, perpendicular, between a floating barge and the fishing boat. This fish is not generally sold commercially but it is fairly easy to find a fisherman selling the cavedano fish.

 
The season : summer and autumn
Difficulty : åå
 
Preparation time : 1 hour
 
Serves: 8
  
Ingrediants:
1 kg. Cavedano fillets
100 gm. Lard
100 gm. Butter
 ½ clove of garlic
 2 onions
 1 small glass of gognac
 ½ glass of white wine
 ¼ l. of gelatine
 4 slices of whole wheat bread
 salt and pepper
 marjoram 

 

Method:

Chop the onion and brown in a little butter.
To the onion add the cavedano in small pieces, the marjoram, pepper and then pour in the white wine.  Allow the liquid to evaporate. Cool, then pass through a sieve two times. Add the remaining butter (diced), the cognac and the lard. Prepare the gelatine and pour a little into the bottom of a bowl and leave to cool. When cool pour in the soft pate and cover with the remaining gelatine. Leave to cool in the refridgerator.
 Serve sliced with bread.