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Fish rillettes with three seasonal fish

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

Delicate fish rillettes prepared with mackerel, whiting and red gurnard, brightened with a hint of lime, thick crème fraîche and fresh herbs. Perfect as an appetizer on grilled toasts.

MediumFrenchServes 4

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Source Video
1h
Prep
55m
Cook
14m
Cleanup
2h 9m
Total

Cost Breakdown

$24.10
Total cost
$6.03
Per serving

Critical Success Points

  • Do not let the court‑bouillon boil vigorously (step 1 & 2).
  • Cook at a low simmer to prevent the fish from falling apart (step 4).
  • Flake the flesh without turning it into a puree (step 6).
  • Season properly before chilling (step 8).

Safety Warnings

  • Handle the hot broth carefully to avoid burns.
  • Watch out for fish bones when deboning.

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