Rillettes of Bluefish
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1pound bluefish fillets
- ⅓cup white vinegar
- 1⅓cups dry white wine
- 2tablespoons grainy mustard
- Juice of ½ lemon
- 2tablespoons soft unsalted butter
- 2tablespoons minced chives
- 2teaspoons minced cilantro leaves
- Salt and freshly ground white pepper
- Scant teaspoon wasabi paste
- 2tablespoons flying fish roe (tobiko), optional
- Toasted slices of baguette
Nutritional analysis per serving (6 servings)
190 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.
- Step 2
When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.
- Step 3
To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d'oeuvre or a first course.
Private Notes
Comments
Delicious, works also with sea bream and a dash of regular horseradish.