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Fish rillettes with three seasonal fish
Delicate fish rillettes prepared with mackerel, whiting and red gurnard, brightened with a hint of lime, thick crème fraîche and fresh herbs. Perfect as an appetizer on grilled toasts.
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Critical Success Points
- • Do not let the court‑bouillon boil vigorously (step 1 & 2).
- • Cook at a low simmer to prevent the fish from falling apart (step 4).
- • Flake the flesh without turning it into a puree (step 6).
- • Season properly before chilling (step 8).
Safety Warnings
- • Handle the hot broth carefully to avoid burns.
- • Watch out for fish bones when deboning.
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