Haddock rillettes
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- Mariana Esterhuizen
- 6 to 7
- Easy
- Carb Conscious Heart friendly Pescatarian
- 15 minutes, plus 1 hour chilling time
- 15 minutes
- Haute Cabrière Chardonnay-Pinot Noir 2007
Ingredients
- 1 cup milk
- 3 bay leaves
- 5 whole black peppercorns
- a sprig of lemon thyme, plus 1 t, finely chopped
- 500 g haddock fillets
- 125 g butter
- 100 g peeled, chopped onion
- 3 T finely chopped parsley
- sea salt and freshly ground black pepper, to taste
- 250 g creme fraiche
Cooking Instructions
Pour the milk into a saucepan that can hold the haddock fillets in a single layer. Add the bay leaves, peppercorns and a sprig of lemon thyme. Slowly heat the milk then add the haddock fillets.
Gently poach the haddock for 5 to 10 minutes (depending on the size of the fillets). Remove and drain in a colander. Using another pan, melt 25 g butter, add the onion and cook, stirring, until translucent. Set aside to cool.
Remove the skin and any bones from the haddock before breaking the flesh into flakes using a fork. Add the cooked onion, parsley, chopped lemon thyme, lemon zest and seasoning (if required).
Carefully stir in the crème fraîche before spooning into ramekins of a 150 to 180 ml capacity.
Melt the remaining butter and pour a thin layer over the top of each ramekin.
Refrigerate and remove 1 hour before serving.
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