Fish rillettes with three seasonal fish

Ingredients

• 300 g Fresh mackerel (cleaned, head and innards removed)
• 300 g Fresh whiting (cleaned, head and innards removed)
• 300 g Fresh red gurnard (cleaned, head and innards removed)
• 100 g Peeled shrimp (optional, adds colour and flavour)
• 1 small Shallot (finely chopped)
• 1 clove Garlic clove (crushed)
• 2 sprigs Fresh thyme
• 3 Bay leaves (optional)
• 5 g Black peppercorns (coarsely crushed)
• 5 g Pink pepper berries (whole, for garnish)
• 1 Lime (zest and juice)
• 30 ml Thick crème fraîche (Normandy) (about 2 tablespoons)
• 1 tablespoon Fresh dill (chopped, can be replaced by chives)
• 1 teaspoon Extra virgin olive oil
• 1 pinch Fleur de sel
• to taste Ground black pepper
• 1500 ml Water (for the court-bouillon)
• 1 tablespoon Coarse salt

Instructions

1. Prepare the court-bouillon

   Bring 1.5 L of water to a boil in a saucepan, add the bay leaves, thyme, coarse salt, coarsely crushed black pepper, pink pepper berries, the two lime slices and half of the chopped shallot and garlic.

   Time: PT5M

   Temperature: 100°C

2. Simmer the court-bouillon

   Reduce the heat and let it gently simmer for 15 minutes so the flavours infuse without the broth boiling vigorously.

   Time: PT15M

   Temperature: 90°C

3. Prepare the fish

   Make a small lateral incision on each fish, remove the innards and head, rinse under cold water and drain.

   Time: PT10M

4. Cook the fish in the court-bouillon

   Submerge the whole fish in the gently simmering broth, cover and cook at a low simmer for 25‑30 minutes until the flesh easily separates from the bones.

   Time: PT30M

   Temperature: 90°C

5. Remove and debone the fish

   Using a slotted spoon, lift the fish out, let cool for a few minutes, then remove the flesh separating it from the bones and skin. Reserve the flesh in a bowl.

   Time: PT5M

6. Flake the flesh

   With two forks, flake the flesh into medium-sized pieces, leaving some larger chunks for texture.

   Time: PT5M

7. Prepare the aromatics

   Finely chop the remaining shallot, squeeze the lime for juice, zest the lime thinly, chop the dill (or chives) and halve the shrimp if using.

   Time: PT5M

8. Mix the rillettes

   In the bowl containing the fish flesh, incorporate the thick crème fraîche, shrimp, chopped shallot, dill, lime zest and juice, pink pepper berries, a small spoon of olive oil, a pinch of fleur de sel and ground black pepper. Mix gently until a homogeneous but still slightly chunky consistency is achieved.

   Time: PT5M

9. Chill

   Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes so the flavours develop.

   Time: PT30M

   Temperature: 4°C

10. Plating and serving

    Spread the rillettes on grilled toast slices, sprinkle with extra lime zest and a few pink pepper berries. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g