Char in a Jar... Need some advice.
I thought it was along the lines of a rillette but the recipes I've seen aren't exactly what I want. I was going to chop some arctic char and mix it with butter and herbs, put it in a canning jar and bake it in a bain marie for a few hours. What would you call that? I'm not actually trying to preserve the fish but I want a nice fatty kind of pate once it's chilled. Any suggestions?