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.
69 K 2.7/5 (6 reviews)
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Last modified on: June 19th 2019
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For 300 g, you will need:

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Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 1 hour
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Step by step recipe


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

Stage 2 - ⌛ 3 min.
Mackerel rillettes : Stage 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 : Stage 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 : Stage 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 : Stage 5
Add 70 g butter, 2 tablespoons cream, 1 tablespoon mustard, 2 tablespoons lemon juice, the finely chopped parsley, salt and pepper to the fish.

Stage 6 - ⌛ 2 min.
Mackerel rillettes : Stage 6
Mix well with a fork.

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

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

Stage 8
Mackerel rillettes : 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.
Keeping: A few days in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %8 RDI=1 %140 RDI=20 %1,880 RDI=90 %7,870 RDI: 90 %
Per 100 g20 RDI=7 %020 RDI=2 %220 RDI=10 %920 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, milk, mustard
How much will it cost?
  • For 300 g : 3.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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