Trout Rillettes
Trout Rillettes
Trout, a prized fish in French cuisine, is known for its delicate texture and exquisite taste. As sustainability becomes increasingly important, France has embraced responsible fishing practices to preserve its aquatic ecosystems. By supporting local suppliers, such as the one in Chauvigny, we not only ensure the freshness and quality of our ingredients but also contribute to the preservation of France's natural resources.
Now, let's embark on a culinary adventure and discover how to create the perfect trout rillettes. From sourcing the finest trout to the careful blending of flavors, this recipe promises a harmonious marriage of traditional French techniques with a touch of modern finesse. So, grab your apron and get ready to impress your guests with this delectable treat.
Here’s my recipe for Trout Rillettes
Ingredients
2 cups dry white wine
1 minced eschallot
1 trout fillet
120g smoked trout
1 cup of cream
2 tbsp finely chopped chives
Juice of a lemon
125g unsalted butter
Salt and pepper to season
Baguette
Method
In a fry pan that has a lid for it place the wine and eschallot and bring to a boil on high heat
Reduce to a low heat and add the trout fillet and poach until cooked between 5-10 minutes depending on the trout fillet size you have
Transfer the trout once cooked to a plate with a paper towel on it
Drain the eschallots into a bowl from the cooking liquid and on a high heat reduce the liquid by half then add the butter and melt in this liquid
Shred in the eschallot bowl the smoked trout fillet, remove the skin from the cooked trout and shred that into this bowl as well
Add the cream, chives, lemon juice and 1 tbsp of the cooking liquid and thenmix to combine
Place in ramekins to serve and top with the butter liquid then place in the fridge for the butter liquid to set on top, about an hour up to overnight
Serve with baguette
I created the recipe for my Summer Time Menu series with France Today magazine live streams. The link for these can be found here.