Fish rillettes with three seasonal fish
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
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.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
1h
Prep
55m
Cook
14m
Cleanup
2h 9m
Total
Cost Breakdown
Total cost:$24.10
Per serving:$6.03
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium