Mackerel Rillettes
Description
Suitable for both holidays and everyday meals. In Anjou, the dish rillaud was a house specialty: it was served in the shape of a pyramid and topped with a pig’s tail; rillettes were proudly presented to distinguished guests. Over time, the rillettes method was extended to the flesh of fish, game birds, and hares, and later to seafood such as anchovies, tuna, and salmon. Although fish is not cooked in fat, it is still mixed with it afterward to form the characteristic spreadable paste. A tender, smooth texture is the decisive mark of good rillettes. So, see the recipe — I’ll tell you more. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Prepare the ingredients. Thaw the fish at room temperature. Cut off the heads, remove the innards, and rinse.
- 2
Step 2
Step 2. Place the fish in a saucepan, add the onion and carrot, bay leaf, a pinch of thyme, and white wine. Season with salt and pepper. Bring to a boil, cover with a lid, remove from the heat, and let stand for 15 minutes.
- 3
Step 3
3. Let the fish cool, remove the skin and bones, and flake the fish with a fork. Strain the broth; you will need it later.
- 4
Step 4
4. Add sour cream, mustard, coriander, paprika, salt, ground black pepper, tarragon, and finely chopped onion to the fish.
- 5
Step 5
5. Thin the rillettes with broth to the desired consistency. Refrigerate for a couple of hours.
- 6
Step 6
6. Enjoy!