Recipe: Red mullet rillettes
Recipe for red mullet rillettes to start a meal with friends, they loved these fish rillettes, flavored with fennel. Homemade fish rillettes, to change from traditional pork or duck rillettes, they are of course much less fatty than meat rillettes. Red mullet rillettes to please a friend of mine who can only see through fish.
Recipe ingredients
- Red mullet rillettes recipe For 4 people
- 2 red mullet
- 1 fennel bulb
- 50 g of mascarpone
- 2 bay leaves
- 1 teaspoon of celery powder
- 12 candied cherry tomatoes
- 1 teaspoon of pastis
- salt and pepper
- 2 teaspoons of paprika
- 1 teaspoon of ginger
Instructions
- Empty and very carefully scale the red mullet.
- Rinse the red mullet under the tap.
- Cut the fennel bulb into sticks.
- Prepare the broth with bay leaves, fennel sticks, salt in a large pot.
- Poach the fish in the broth for ten minutes in simmering water.
- Let the red mullet cool down outside of the broth.
- Strip the flesh between your fingers without crushing it.
- Incorporate the mascarpone into the fish flesh.
- Season with the celery powder, pastis, paprika, ginger.
- Add the candied tomatoes cut into pieces, just before serving.
Preparation time: 30 minutes
Cooking time: 15 minute (s)
Number of people: 4
4 star rating: 1 review
What wine to drink with: Red mullet rillettes
My favorite wine for this Alsace pinot gris recipe (Tokay): Pinot gris grape
Temperature between 11 ° and 12 °
