Photo de GERARD
Peel the carrots and the shallots. Cut into large chunks.
Place the mackerel in a large saucepan and cover with cold water. Add the pepper, salt, wine, thyme, carrots and one of the shallots. Bring to the boil, cover and then remove from the heat. Allow to cool for 15 minutes then drain the fish (keeping hold of the cooking stock!).
Remove the skin and all bones from the fish and 'crumble' the flesh into a large dish. Add the mustard, cream, the rest of the shallots and the roughly chopped tarragon. Mix well and season with salt and pepper. Mix in 3 or 4 ladlefuls of cooking stock to finish your mackerel rillettes.
Serve with toasted bread.
«This recipe will keep well in the fridge for 3-4 days before serving. Add a little lemon or fresh herbs to the recipe to vary the flavours.»
A rich tasting, light textured pate of mackerel cooked with white wine, shallots, tarragon and hot mustard.