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Mackerel rillettes


Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice.

In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
3,1452.8/5 for 4 ratings
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Last modified on: June 19th 2019

For 300 g, you will need:

Change those ingredients for: 100 g 150 g 300 g 600 g 900 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
40 min.20 min.1 hour
Keeping: A few days in the fridge, in a sealed jar.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1
Mackerel rillettes : Photo of step #1
Ask your fishmonger to prepare 2 mackerel for you: cleaned and the head cut off.

Stage 2 - 3 min.
Mackerel rillettes : Photo of step #2
Rinse thoroughly under cold running water, then put in a large pan of cold water with 1 tablespoon coarse salt.

Stage 3 - 20 min.
Mackerel rillettes : Photo of step #3
Put on low heat and poach gently at a simmer for about 10 minutes.

Ideally, check the temperature of the fish flesh with an electronic thermometer. It will be cooked once the centre of the thickest part reaches 122°F (50°C).

Stage 4 - 30 min.
Mackerel rillettes : Photo of step #4
Remove the mackerel from the poaching water and leave to cool, then take all the flesh off the bones and discard the rest (skin, bones, etc.).

Unfortunately, there's no getting away from it: this is a long and tedious job.

Put all the boned flesh into a bowl.

Stage 5 - 5 min.
Mackerel rillettes : Photo of step #5
Add 70 g butter, 2 tablespoons cream, 1 tablespoon French mustard, 2 tablespoons lemon juice, the finely chopped parsley, salt and pepper to the fish.

Stage 6 - 2 min.
Mackerel rillettes : Photo of step #6
Mix well with a fork.

Check the seasoning. Transfer into jars and leave overnight, at least, in the fridge.

Stage 7
Mackerel rillettes : Photo of step #7
When you want to serve your rilletes, toast some slices of bread (rounds of French baguette here).

Stage 8
Mackerel rillettes : Photo of step #8
Spread the rillettes generously on the toast and decorate, if you like, with a few chive flowers. Then enjoy!

Remarks

Do feel free to vary either the ingredients or the amounts in this recipe. The general spirit of it is: poached mackerel flesh, a little butter and/or cream, herbs and spices of your choice, plus a hint of acidity (normally lemon juice, but vingar or white wine will also work).

For a tastier version, poach the mackerel in a fish stock, rather than salted water.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Grilled cheese, Tarte Normande, Spinach on toast with bechamel, Clafoutis "Marie-Antoinette", Corsican tarts, ... All
MackerelMackerel: You can check-out other recipes which use it, like for example: Mackerel Fillets in White Wine, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Cubed salad, Tapenade, Strawberry, kiwi and mascarpone verrines, Crab Cakes, Coriander and cashew nut pesto, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Fish Mousselines, Grilled fillet of salmon with corn salad cream, Individual creamy endive gratins, Lobster Thermidor, Celeriac and mushroom gratin, ... All

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