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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.

50 K 3/5 (5 reviews)

1 hour

Easy

2.95 €

100 g

10 Ingredients

Last modified on: June 19^th 2019

For 100 g, you will need:

1 1 mackerel
2 ¹⁄₃ tablespoon coarse salt
3 0.9 oz butter
4 1 tablespoon cream
5 ¹⁄₃ tablespoon Mustard
6 1 tablespoon lemon juice
7 parsley
8 salt
9 pepper
10 chive flowers (optional)

Change these quantities to make:

100 g 150 g 300 g 600 g 900 g

Change measures:

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Times for this recipe

Preparation: 40 min.

Cooking: 20 min.

All in all: 1 hour

When should you start or finish this recipe?

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Step by step recipe

Stage 1

Ask your fishmonger to prepare 1 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 ¹⁄₃ 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 0.9 oz butter, 1 tablespoon cream, ¹⁄₃ tablespoon Mustard, 1 tablespoon 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.

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 recipe	50 RDI=20 %	2 RDI=0 %	50 RDI=7 %	640 RDI=30 %	2,680 RDI: 30 %
Per 100 g	20 RDI=7 %	0	20 RDI=2 %	220 RDI=10 %	930 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 Change to a man

Possible allergens in this recipe: Fish, Milk, Mustard

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