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Sea Rillettes


For 1.5 Kg of rillettes :
- 1 kilo of mackerel
- 400g thick cream
- 20cl of white wine
- 2 tablespoons of chopped chervil or parsley
- 2 pinches of mild curry
- Royal Court-Bouillon
- Salt and pepper
- Lemon


Preparation: 60 minutes.
Cooking time: 30 minutes.
Wash and drain mackerel. Dilute the broth in a pint of water and bring to boil. Plunge mackerel simmer 5 minutes.
Drain the fish, rid them of their skins and their edges.
Pour the white wine in a saucepan, bring to a boil and add the cream, curry, chopped chervil and reduce over medium heat for 10 minutes.
Add the flesh of mackerel, crushing the fish with a fork. Cook about 10 minutes until the sauce is almsot absorbed.
Pour into a bowl, let cool in the fridge for at least 3 hours.


Eat on toasted bread slices. Propose lemon wedges to sprinkle a few drops on the rillettes.
You can also replace the curry with turmeric.