Mackerel rillettes



Preparation: 1h

Cooking: 20 minutes


For 4 people:


  • 2 Whole Mackerel, roughly 300gms each
  • 70 g of lemon & basil Pommery® mustard
  • 75 g of unsalted butter
  • 30 g of liquid cream
  • 2 tablespoons of chopped fine herbs
  • 1 organic Fresh Lemon


Court Bouillon:

  • 10 cl of white wine
  • 5 cl of spirit vinegar
  • 50 g of carrots
  • 50 g of leeks
  • 50 g of onion
  • 50 g of celery branch
  • 1 branch of thyme
  • 1 leaf of bay leaf
  • 2 cloves of garlic
Imprimer la recette

Mackerel rillettes, lemon & basil Pommery® mustard




  • Fillet the mackerel and remove the bones.
  • For the court bouillon: pour 1 liter of water, spirit vinegar, white wine and 15 g of coarse salt into a saucepan and bring to boil
  • Peel and cut the vegetables fairly thin.
  • Pour the vegetables into the boiling liquid and cook for 10 minutes. Lower the heat after.
  • Put the mackerel fillets in the liquid and poach for 10 minutes.
  • Drain the mackerel immediately while it’s still hot, shred with a fork and add in the butter in small pieces slowly to ensure it mixes well, after that the liquid cream, lemon &          Pommery® basil mustard and the herbs. Mix well to incorporate.
  • With a zester, zest lemon at the last moment.
  • Serve with either fresh bread (traditional baguette, country bread, rye bread, buckwheat bread), or with thin slices of freshly toasted bread.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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