Serves: 4 • Prep: 1 hour • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- Mackerel: 2 x 300g
- Moutarde citron & basilic Pommery® : 70 g
- Unsalted butter: 75 g
- Liquid cream: 30 g
- Chopped fines herbes: 2 tbsp
- Untreated lemon: 1
For the court-bouillon:
- White wine: 10 cl
- Wine vinegar: 5 cl
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50 g
- Celery stalk: 50 g
- Thyme: 1
- Bay leaf: 1
- Garlic: 2 cloves
- Coarse salt: 15 g
Method: Mackerel Rillettes with Lemon and Basil Mustard
- Fillet the mackerel and remove the bones.
For the court-bouillon:
- Pour 1 litre of water, the wine vinegar, the white wine and 15 g of coarse salt into a saucepan. Heat.
- Peel and cut the vegetables fairly finely. Pour the vegetables into the boiling liquid and cook for 10 minutes.
- Place the mackerel fillets in the court-bouillon then cook for 10 minutes.
- Drain the mackerel and, while still hot, use a fork to stir in the butter in small pieces, the liquid cream, the wholegrain mustard and the fines herbes.
- Using a fine grater, zest the lemon at the last moment.
- Serve with fresh bread: traditional baguette, country bread, rye bread, buckwheat bread, or thin slices of freshly toasted bread.
