Fried rillettes


Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
137 K 4.4/5 (26 reviews)
Grade this recipe:
Keywords:
Last modified on: December 11th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 8 min.
Fried rillettes : Stage 1
Heat the serving plates.

Flatten 200 g rillettes into thin cakes in a non-stick pan.

Stage 2 - ⌛ 15 min.
Fried rillettes : Stage 2
Put the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbant paper.

Stage 3
Fried rillettes : Stage 3
Stop when the cakes are well fried.

Stage 4 - ⌛ 1 min.
Fried rillettes : Stage 4
Place a disc onto each plate.

Stage 5 - ⌛ 3 min.
Fried rillettes : Stage 5
Cover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them).

Stage 6 - ⌛ 2 min.
Fried rillettes : Stage 6
Top with a second rillettes cake.

Serve with a little green salad.
Remarks
You will notice that the rillettes you buy in the shops have a lot of fat and not much meat, so it is far better to make your own rillettes, if you can.
And to drink?
A red wine with plenty of tannin, such as a Cahors.
Keeping: A few minutes once cooked, but they can also be reheated.
Source: After Alan Passard.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe490 RDI=190 %810 RDI=80 %2,470 RDI=370 %9,760 RDI=490 %40,860 RDI: 490 %
Per 100 g80 RDI=30 %140 RDI=10 %410 RDI=60 %1,630 RDI=80 %6,810 RDI: 80 %
Per person120 RDI=50 %200 RDI=20 %620 RDI=90 %2,440 RDI=120 %10,210 RDI: 120 %
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: milk
How much will it cost?
  • For 4 people : 2.10 €
  • Per person : 0.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
Potato purée

You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Duck Parmentier, Chicken Brussels pie, Salmon and Spinach Gratin, Two-stage beef chuck , ... See them all 15

Rillettes
Rillettes

You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, ... See them all 1

Other recipes you may also like
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010501 K5 45 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011541 K 32.3 20 min.
How to beat egg whites
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
February 21th 2011575 K5 5 min.
How to butter a dish or a mould easily
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way.
February 21th 2011154 K4.1 1 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010389 K 15 3 hours 9 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page