Rilliette of mackerel with herbs on toast
Other · Total time : 38 min · Prep : 30 min · Cook : 8 min · 4 servings
Allergens : Gluten, Milk, Mustard, Fish, Sulphites
Ingredients
For 4 servings
- 2 2 Mackerel(s)
- 2 2 Shallots
- 8 8 tranche(s) Grilled bread
- 1 1 brick(s) Semi thick cream
- 1 1 glass(s) White wine
- 1 c. à soupe 1 Tbsp. Grain Mustard
- 1 c. à soupe 1 tbsp Olive oil
- Thyme
- Laurier
- Chopstick
- Salt
- Grain pepper
Method
- 1.Preparation of fish
- 2.Cook the mackerel in the short bouillon with thyme, bay leaf and pepper in grain 7 min after the first simmering. Peel the mackerel so that it does not stop using a knife or a specific clamp for the stops. Then put it aside.
- 3.Finishing and rest
- 4.Cook the peeled and chopped shallots in a little olive oil. Add the white wine and reduce to avoid having any more liquid. Mix the shallots with the mackerel, chiselled chives, mustard and semi-thick cream. Cool for 30 minutes. Serve on slices of toast.