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Mackerel rillettes


As a starter or as an aperitif, the recipe for mackerel rillettes is delicious, easy and quick to make.

Ingredients for 4 persons :

  • 1 shallot
  • 1 tsp. chives
  • ½ onion
  • 6 fillets mackerel (with skin)
  • 2 branches of thyme
  • 2 sheets of laurel
  • 2 pinches of curry
  • 20 g semi-salted butter
  • 2 tbsp. tablespoons of liquid cream (30% fat)
  • Salt, freshly ground pepper

For the mayonnaise:

  • 1 egg
  • 1 tsp. mustard
  • 10 cl of oil
  • Salt, freshly ground pepper

Mackerel rillettes

Preheat the oven to 200 ° C (th. 6/7).

  • Peel, wash and chop the shallot.
  • Wash, drain and cut the chives into small pieces.
  • Peel, wash and mince the onion.
  • In 2 sheets of aluminum foil, divide the mackerel fillets, onion, thyme, bay leaf, sprinkle with curry. Add the butter. Hermetically close the foil.
  • Bake and cook for 5 to 6 minutes.
  • Gently open the papillotes (beware of the hot steam). Let cool (about 1 hour).

Debon, remove the skin of the mackerel, crumble its flesh by crushing it with a fork.

For the mayonnaise:

  • Clarify an egg. Place the yolk in a bowl with the mustard.
  • Mix and gradually add the oil while whisking. Season.
  • Relax the mayonnaise with the liquid cream.

In a salad bowl,

  • Arrange the shallot, chopped chives and mayonnaise, mix.
  • Stir in the crumbled mackerel.
  • Mix well, divide the rillettes among small individual ramekins and place in the fridge.

Remove from the refrigerator 15 minutes before tasting.

Chef's B.A.BA

This recipe can be made with salmon and served with a slice of toasted country bread.
You can use olive oil, rapeseed oil, sesame oil or argan oil to make your mayonnaise.

Depending on the oil you choose, your mayonnaise will taste different.

Cellar side:

Despite its apparent hardiness, these rillettes turn out to be more complex and more subtle than they appear, thanks to the aromatic nuances given by the curry, herbs and chives, but also by the contribution of finesse that gives mayonnaise to texture. A slightly woody white bordeaux, by its complexity and roundness, will reinforce the aromatic richness of the whole, while emphasizing the softness and the fondness of the preparation. Conversely, you can choose a sharper wine that, through its acidity and freshness, brings relief to the harmony, for example by taking a wine made from the Chenin grape variety in its youth, such as a white brine.

Price idea:
- white burgundy € 3 to € 10,
- white salmon 3 to 9 €.
Maurice Chassin

Words from the kitchen

Clarify eggs: Separate the yellows from the whites.

Loosen : fluidize a preparation (a device) by adding liquid (milk, syrup, etc.).

Well being:
Calories per person: 234.
Mackerel is an oily fish rich in omega 3 (fatty acids).

  1. Discover all rillettes recipe

Recipe: A. Beauvais, Photo: F. Hamel

Video: ОЧЕНЬ ВКУСНЫЙ французский РЫБНЫЙ ПАШТЕТRillettesРиет (October 2020).