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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.

2,1332.8/5 for 4 ratings

Last modified on: June 19^th 2019

For 300 g, you will need:

1 2 mackerel
2 1 tablespoon coarse salt
3 70 g butter
4 2 tablespoons cream
5 1 tablespoon French mustard
6 2 tablespoons lemon juice
7 parsley
8 salt
9 pepper
10 chive flowers (optional)
Total weight: 860 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
40 min.	20 min.	1 hour

Keeping:

A few days in the fridge, in a sealed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

Ask your fishmonger to prepare 2 mackerel for you: cleaned and the head cut off.

Stage 2 - 3 min.

Rinse thoroughly under cold running water, then put in a large pan of cold water with 1 tablespoon coarse salt.

Stage 3 - 20 min.

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.

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.

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.

Mix well with a fork.

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

Stage 7

When you want to serve your rilletes, toast some slices of bread (rounds of French baguette here).

Stage 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?

For 300 g : 8.84 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Crêpes Suzette, Brownie, How to prepare cockles, Kouign-amann, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Baked potoatoes with herb butter or cream , Potimarron (Japanese chestnut pumpkin) purée, Eggs Arsène, Potimarron and Parmesan tart, ... All
	Mackerel: You can check-out other recipes which use it, like for example: Mackerel Fillets in White Wine, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Royal icing, Penne with Mushrooms, Fillets of sole meunière, Sautéed pears with custard and orange syrup , Tender tuna, ... All

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