RILLETTES OF BLUEFISH

Rillettes of Bluefish image

Provided by Florence Fabricant

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 12

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Ingredients

1 pound bluefish fillets
1/3 cup white vinegar
1 1/3 cups dry white wine
2 tablespoons grainy mustard
Juice of 1/2 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 365 milligrams, Sugar 1 gram, TransFat 0 grams