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Smoked mackerel rillettes

Name: Smoked mackerel rillettes
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8 portions
Cuisine: Française
Ingredients: 800 gr of mackerel; 1 litre of court bouillon; 20 cl of dry white wine; 1/2 teaspoon of curry powder; 2 chopped parsley sprigs; 400 gr of thick cream; Salt; Pepper

Surprise your guests with delicious anchovy pate.

Guillaume | 10/03/2017 528 vues

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60 min

Prep time

25 min

Cook time

Servings

Medium

Difficulty

1h25

Total time

Court-bouillon

Cooking method

Ingredients

800 gr of mackerel
1 litre of court bouillon
20 cl of dry white wine
1/2 teaspoon of curry powder
2 chopped parsley sprigs
400 gr of thick cream
Salt
Pepper

Instructions

1

Preparation of the mackerel:
2

Cook the mackerels in court bouillon for 5 minutes. Remove the fish, drain them. Remove the fillets (by taking off all the brown and black parts, the skin and the bones).
3

Preparation of the sauce:
4

Pour 20 cl of dry white wine into a pan, bring to a boil. Add thick cream, 1/2 tablespoon of curry powder, chopped fresh parsley, salt, and pepper. Stir and let it reduce for 10 minutes on medium heat. Mash the mackerel meat with a fork and mix it with the sauce. Cook for 10 more minutes until the sauce has disappeared (stir occasionally). Place in a terrine. Let cool and refrigerate for 3 hours.