As an aperitif on grilled sandwiches, these cod rillettes are particularly easy to make. A little fish, a can of St Môret® and it's ready!
Preparation: 30 minutes
Cooking: 10 minutes
For 8 people
In a saucepan, heat the milk with the crushed garlic , thyme and bay leaf , salt and poach the cod for 10 minutes, remove it from the cooking and let it cool.
Clean the peppers , remove the seeds and cut the peppers into brunoise. Cook the diced peppers separately, by color, in a saucepan with a little olive oil , a pinch of water , salt and Espelette pepper and cool the preparation.
Divide the cod into 3 containers, add in each of them 1/3 of a tray of St Môret® , a dash of lime juice and the peppers by color, mix and adjust the seasoning. Draw in 3 containers, add the herbs, spring onions and minced lime grate to the shipment.
Cut toast in the baguette and color them with olive oil in a pan.
Tips: You can serve the rillettes on potatoes cooked in the field!
Also discover: the vegetal bo bun we were expecting and the cult recipe for smoked herring .