Menu Profile Search

Decorate with mayonnaise, mustard, parsley or similar, if desired.


1 kg conger eel
100 ml apple vinegar
2 leaves rosemary
3-4 bay leaf
a little salt
4 cloves garlic
100 ml olive oil
1 teaspoon caper
2 teaspoons Vegeta

Preparation For this recipe you only need imagination!

Medium complexity 8 Persons 60 min

  • 1 Cut the conger eel in large pieces, put in a pot and add enough water to cover the fish.
  • 2 Add apple vinegar, bay leaf, a clove of garlic cut in pieces, rosemary leaf, a little salt, a teaspoon of Vegeta and cook for about 20 minutes. Take out the fish, cool and remove bones.
  • 3 Put in electric blender, add oil, caper, 2 to 3 cloves of garlic, pepper, a teaspoon of Vegeta and mix until foamy.
  • 4 Chill the pâté in refrigerator.


Place lettuce leaves on plate or dish and then pâté shaped with spoon or any other mould.

Little secrets

Chop capers and garlic before putting into electric chopper so it is evenly distributed in the pâté.