Rillettes of Bluefish

Name: Rillettes of Bluefish
Total time: 30 min
Yield: 4 to 8 servings
Ingredients: 1 pound bluefish fillets; 1/3 cup white vinegar; 1 1/3 cups dry white wine; 2 tablespoons grainy mustard; Juice of 1/2 lemon; 2 tablespoons soft unsalted butter; 2 tablespoons minced chives; 2 teaspoons minced cilantro leaves; Salt and freshly ground white pepper; Scant teaspoon wasabi paste; 2 tablespoons flying fish roe (tobiko), optional; Toasted slices of baguette

Recipe from Restaurant Rech

Adapted by Florence Fabricant

Total Time: 30 minutes
Rating: 5(6)
Comments: Read comments

Featured in: Rillettes of Bluefish Adapted from Restaurant Rech, Paris Time: 30 minutes

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Ingredients

Yield:4 to 8 servings

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

Ingredient Substitution Guide

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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.