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Rillette de maquereau (Mackerel Rillette)
Rillette de maquereau (Mackerel Rillette) is a traditional French recipe (from Brittany) for a classic dish of poached mackerel meat blended with mustard, cream, shallot, tarragon, curry and chilli pepper and the poaching liquid packed into ramekins, chilled and served. The full recipe is presented here and I hope you enjoy this classic French version of: Mackerel Rillette (Rillette de maquereau).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours chilling)
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesFrench RecipesBreton Recipes
A rillette is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours. In effect, its's kind of pâté typically from meat, such as pork, rabbit, goose or duck, with seasoned lard packed in a terrine or ramekins. This Breton version, however, uses fish (mackerel) rather than meat.
Ingredients:
6 Mackerel, cleaned, gutted and scaled
4 Carrots, peeled and coarsely chopped
3 Shallots, peeled
4 sprigs of Thyme
120ml White wine
1/4 bunch of Tarragon
200g Thick crème fraîche
40g Hot mustard
Curry powder, (or
Breton Kari spices) to taste
Espelette pepper (mild chilli powder; substitute paprika)
1/2 tsp Coarse sea salt
Salt and freshly-ground black pepper, to taste
Method:
Coarsely chop two of the shallots and set aside.
Place the mackerel in a pan, cover with water then season with black pepper and coarse sea salt. Add the wine, thyme, carrots and chopped shallots. Bring to a boil then turn off the heat. Cover the pan with a lid and set aside for 15 minutes to cool. Drain the fish and allow to cool.
Skin the mackerel then use your fingers to stirp the flesh from the bones. Slice the remaining shallot and the tarragon. Add to the mackerel with the mustard, crème fraîche, shallot, tarragon, curry powder and chilli powder. Stir everything well to combine then season to taste with salt and black pepper.
Peel and roughly chop 2 shallots and the carrots
Place the mackerel in a pot and cover them with water. Season with pepper and coarse salt. Add the wine, thyme, carrots and shallots. Bring to a boil and turn off the heat. Place a lid on the pot. Leave to rest for 15 minutes to cool the fish, then drain them (reserve the cooking liquid).
In a salad bowl, reduce the mackerel into crumbs with your fingers. Take care to remove the bones and skin.
Peel the remaining shallot and wash the tarragon. Slice them. Add the mustard, cream, shallot, tarragon, curry and chilli pepper. Stir everything together. Salt and pepper if necessary.
Add 4 ladlefuls of the mackerel cooking liquid and mix to combine. Pack into ramekins (for individual servings) or into a suitably-sized container. Place in the refrigerator to chill.
This will keep, refrigerated, for up to 4 days.
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