Serves: 4 people • Prep: 1 hour • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- Mackerel: 2 x 300 g
- Moutarde de Meaux® Pommery®: 70 g
- Unsalted butter: 75 g
- Liquid cream: 30 g
- Chopped mixed herbs: 2 tbsp
Court bouillon:
- White wine: 1 dl
- Spirit vinegar: 5 cl
- Carrot: 50 g
- Leeks: 50 g
- Onion: 50g
- Celery stalk: 50 g
- Thyme: 1 sprig
- Bay leaf: 1 leaf
- Garlic: 2 cloves
Method: Mackerel rillettes with wholegrain mustard
- Fillet the mackerel and remove the bones.
For the court bouillon:
- Pour 1 litre of water, the spirit vinegar, the white wine and 15 g of coarse salt into a saucepan. Heat up.
- Peel and cut the vegetables fairly finely.
- Add the vegetables to the boiling liquid and cook for 10 minutes.
- Add the mackerel fillets to the court bouillon then cook for 10 minutes.
- Drain the mackerel and, while it is still hot, use a fork to mix in the butter in small pieces, the liquid cream, the wholegrain mustard and the mixed herbs.
- Serve with fresh bread — traditional baguette, country bread, rye bread, buckwheat bread — or thin slices of freshly toasted bread.
