Gastronomixs

Rillettes of hake

Rillettes is a component traditionally prepared with meat. This is a variation using hake.

Rillettes of hake

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

hake fillet

½

 

head of roasted garlic

100

g

shallots

100

ml

white wine

200

ml

olive oil

 

 

salt and pepper

Preparation method

  • Cut the hake fillet into cubes and salt them. Leave for about an hour.
  • Finely chop the shallots and sweat lightly in a little olive oil. Add the sliced roasted garlic and fry briefly too.
  • Add the hake cubes and fry briefly.
  • Add the white wine and reduce by half while the hake cooks.
  • Blend the mixture in a food processor with the rest of the olive oil.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a topping on a croustillant/bruschetta.
  • As a component in tapas.
  • As a component in a starter.

Previous page