Annie Bell's Mackerel Rillettes
Over a year ago
2,706 views
Ingredients
- 300g-400g fresh mackerel fillets from 600g-700g of whole fish
- 300g smoked mackerel fillets
- 2 bay leaves
- 3 garlic cloves peeled and halved lengthways
- Black pepper
- 100ml white wine
- A squeeze of lemon juice
- 3 tbsp extra virgin olive oil
- Salt (optional)
- 2 spring onions trimmed and finely sliced
- Toasted sourdough
- Watercress
- Trimmed radishes
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
-
1
Arrange the fresh and smoked mackerel fillets over the base of a large pan. Add the bay leaves and garlic and grind over some black pepper.
Pour over the wine and 50ml water, bring to the boil, cover and cook for 2 minutes over a medium heat, then remove from the heat and leave to cool for several hours.
Pour the liquid into a small pan and simmer to reduce to a couple of tbsp. Flake the fish into a bowl, discarding any bones and skin, including the tough skin on the smoked fillets.
Pour over the reduced liquor, a squeeze of lemon juice and 2 tbsp olive oil, and gently fold in two thirds of the spring onions without breaking up the mackerel flakes.
Season with a little salt if wished. Tip into a clean bowl or individual pots and cover and chill until required.
To serve, drizzle over another tbsp oil and scatter the remaining spring onion on top. Accompany with toasted sourdough, watercress and radishes.
Similar Recipes
View all similar
Comments (0)