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Trout rillettes


Preparation : 15 min Resting : -
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Serves 4 :
4 trout
6 tbsp calvados
3/4 cup unsalted butter
salt, pepper
1 cup dry white wine
5 sprigs parsley
4 tbsp oil
1Gut, clean and wipe the fish dry.
2Heat the oil in a frying pan and fry the fish, gently turning them over once or twice. Season with salt and pepper.
3Sprinkle with calvados and white wine, then simmer gently for 5-6 minutes.
4Remove the trout, reserving the cooking juices. Skin the fish and lift the fillets off the bone.
5Chop the parsley in the bowl with the metal blade. Next, add the softened unsalted butter and the trout fillets. Blend for a few seconds, then add some of the cooking juices via the feed tube (do not chop too finely).
6Transfer the mixture to a terrine and chill for 6 hours in the fridge.
Chef’s tip

Serve as an appetizer with slices of lemon and lightly-toasted slices of rye bread. To save time, buy trout fillets.


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