Preparing Time: 15 minutes
Cooking Time: 10 minutes
4 servings


  • 2 pieces of Kılıç Basses
  • 1 onion
  • 1 dessert spoon of black pepper corn
  • 1 teaspoon of salt
  • 1 bay leaf
  • 1 glass of bread crumbs
  • A half bunch of finely chopped fresh aragula
  • 100 gr of fresh whey cheese
  • 1 tablespoon of mayonnaise
  • 1 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 1 coffee cupful of fish stock

How to make

  • Place the fish into boiling water and add a very small amount of salt. Add a whole peeled onion, bay and black pepper seeds, leave to boil and then leave to cool. Strain the stock and set it apart. Remove the fish skin and bones.
  • Put the fish meat into a rondo with bread crumbs, aragula, cheese, mayonnaise, mashed garlic and olive oil and mince (until it reaches puree consistency).
  • Slowly add fish stock until the mixture reaches the consistency of a pate that can be used as a spread.
  • Cover the pate with stretch film and leave to rest in the fridge for 2 hours. Spread on toasted bread and serve.