- 350g of fresh cod fillet
- 4 bay leaves
- 300g of Saint Môret cheese
- 100g of heavy cream
- 1 teaspoon cider vinegar or lemon juice
- 2 tablespoons of olive oil
- 1 small bunch of chives
- 1 small shallot
- salt pepper
Cook in boiling water with bay leaves for 7 to 8 minutes.
Drain well and then crumble the fish between your fingers to ensure that there are no bones.
Peel and finely chop the shallot. Add it to the “rillettes”.
Add salt and pepper to taste, mix well and chill for at least 3 hours before serving.