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Ingredients
1 pound bluefish fillets
⅓ cup white vinegar
1 ⅓ cups dry white wine
2 tablespoons grainy mustard
Juice of ½ lemon
2 tablespoons soft unsalted butter
2 tablespoons minced chives
2 teaspoons minced cilantro leaves
Salt and freshly ground white pepper
Scant teaspoon wasabi paste
2 tablespoons flying fish roe (tobiko), optional
Toasted slices of baguette
Nutritional analysis per serving (4 to 8 servings)
5 grams carbs; 72 milligrams cholesterol; 195 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 390 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.
- Step 2
When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.
- Step 3
To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d'oeuvre or a first course.
Private Notes
Comments
Delicious, works also with sea bream and a dash of regular horseradish.