Preparation: 15 min.
Cooking time: 10 min.
For 4 people: 2 fresh and emptied mackerels, 1 bouquet garni, 150 g of white cheese beaten to 0 or 20% of mg, 1 tbsp. chopped chives (fresh or frozen), 1 tbsp. olive oil, juice of one lemon, 2 tbsp. of drained capers (in jar), 1 minced shallot, salt, pepper.
Preparation. Place the mackerel in a large casserole, salt, add the bouquet garni. Cover with plenty of cold water that you bring to simmer (avoid boiling). When the fish come to the surface, remove them from the skimmer, remove the skin and bones and crumble the flesh. Mix it with the cottage cheese, chives, oil, lemon juice, capers, shallot, salt and pepper. Store in the fridge until the service.
Presentation. With these rillettes, make stuffed cucumbers: zebra cucumbers with a razor knife, then cut them into 3 cm pieces and empty them without piercing the bottom. Salt inside and turn them on a plate for 20 minutes in the fridge. Stuff them with rillettes and decorate them with a sprig of dill. You can also stuff lemons: cut them to two-thirds, empty them, take the pulp and detail it in small cubes that you add to the rillettes, then garnish the empty citrus fruits. The ideal menu. Serve these rillettes with unseasoned crudités and slices of sourdough country bread, quickly grilled. You will get a complete dish, interesting by its content in fiber and slow carbohydrates. Finish with a fruit compote.
Cooking time: 10 min.
For 4 people: 2 fresh and emptied mackerels, 1 bouquet garni, 150 g of white cheese beaten to 0 or 20% of mg, 1 tbsp. chopped chives (fresh or frozen), 1 tbsp. olive oil, juice of one lemon, 2 tbsp. of drained capers (in jar), 1 minced shallot, salt, pepper.
Preparation. Place the mackerel in a large casserole, salt, add the bouquet garni. Cover with plenty of cold water that you bring to simmer (avoid boiling). When the fish come to the surface, remove them from the skimmer, remove the skin and bones and crumble the flesh. Mix it with the cottage cheese, chives, oil, lemon juice, capers, shallot, salt and pepper. Store in the fridge until the service.
Presentation. With these rillettes, make stuffed cucumbers: zebra cucumbers with a razor knife, then cut them into 3 cm pieces and empty them without piercing the bottom. Salt inside and turn them on a plate for 20 minutes in the fridge. Stuff them with rillettes and decorate them with a sprig of dill. You can also stuff lemons: cut them to two-thirds, empty them, take the pulp and detail it in small cubes that you add to the rillettes, then garnish the empty citrus fruits. The ideal menu. Serve these rillettes with unseasoned crudités and slices of sourdough country bread, quickly grilled. You will get a complete dish, interesting by its content in fiber and slow carbohydrates. Finish with a fruit compote.
