Conger eel pâté

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

  • Cook Time: 60 minutes
  • Yield: 8 Persons


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


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.