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Of course, these are not officially rillettes, but the name for this type of preparation has nevertheless passed into common parlance. I suggest this ultra simple version to serve as an appetizer on toast.
Recipe for cod rillettes :
- 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
Ask your fishmonger to lift the cod fillets, without skin or bones.
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.
Add the heavy cream and the Saint Môret.
Finely chop the chives. Put in the amount you want! Pour in olive oil, cider vinegar or lemon juice.
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.
Serve with good toast!
