Gourmet trout rillettes

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Gourmet trout rillettes

Gourmet trout rillettes

Gourmet trout rillettes
Gourmet trout rillettes
Ingredients Gourmet trout rillettes
Number of persons

1 portion of trout (salmon or not, it's just the colour that changes) gutted

10 sprigs of chives

1 teaspoon lemon juice

Dill powder

100 g softened semi-salted butter

1 small jar of crème fraîche (lighter if you prefer)

3 slices of carrots pressed in a garlic press



Preparation Gourmet trout rillettes
Total Time: 47 min
Preparation time: 35 min
Cooking time: 12 min
In a large saucepan, prepare the ingredients for the stock and add water so that the trout can be immersed afterwards.
Bring to the boil, then put on low heat for 10 minutes.
Plunge the trout into the stock for 12 minutes with simmering water.
Then take the trout and remove the skin, head, fins, bones and crumble it with a fork.
Whip the cream until it is firm.
Add the butter to the trout crumbs and mix well in a small bowl.
Then add the whipped cream with the chopped chives, dill, the slices of pressed (or chopped into very small pieces) carrots and the lemon juice. Add salt and pepper to taste.
Set aside in a cool place for at least 1 hour.
Serve on lightly toasted slices of farmhouse bread.

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