White Fish Rillettes.

Inspired by the recipe from Le Caviste wine bar in Seattle WA, with some modifications

INGREDIENTS:

  • 2 pounds rockfish

  • 1 pound Dungeness Crab

  • 30 g cornichons, minced

  • 30 g capers, minced

  • 1/2 bunch chives, sliced

  • 1/2 bunch parsley, finely chopped

  • 3 g pickled tarragon, finely chopped

  • 20 g lemon juice

  • 250 g crème fraīche

  • 15 g salt

  • 50 g shallot, brunoise (small cubes)

For topping:

pickled shallots or ramps

fleur de sel

fresh cracked pepper

1 medium roll whole wheat bread

For poaching:

1 spring fresh thyme

1-2 garlic cloves, minced

 

INSTRUCTIONS:

  • Season rockfish well and poach gently in canola oil with fresh thyme and garlic cloves. Chill

  • Mix all the ingredients minus the rockfish and the crab. Once well combined gently fold in the fish and crab

  • Grill 3 slices of bread and plate

  • Neatly add 3oz of Rillettes in a circle mold to the plate

  • Sprinkle fleur de sel and fresh cracked pepper

  • Garnish with some slices of picked ramps/shallots