Recipe for fish rillettes with grey shrimp and lemon pickles
SPF 50 has been relegated to third place, the end of summer is flying by… But, no gloom here! Milan La Roche and Loïc De Doncker, the partners from Fish Tank in Brussels, suggest you extend the festivities with a recipe that will console both big and small palates: fish and grey shrimp rillettes, simply pimped with lemon pickles, to spread on toast… and above all, to kiss as much as you like!
Schedule
Pickled Lemons: The day before, wash the lemon thoroughly and slice it very thinly, leaving the peel on. Remove the seeds. Bring 50ml of water, the vinegar, sugar, and salt to a simmer. Pour over the lemon slices and let cool. Refrigerate for at least 24 hours.
Rillettes: Place the fish in a saucepan of lightly salted cold water. Add a few aromatics of your choice: bay leaves, herbs, vegetable peelings, or even leftover vegetable stock. Cook gently until it just begins to simmer. Remove from the heat and let the fish cool in the cooking liquid*. Blend the chopped shallots and capers in a food processor. Add the drained fish, heavy cream, Greek yogurt, mayonnaise, finely grated lemon zest, and 1.6 cl of lemon juice. Season with salt and pepper. Pulse briefly until you obtain a smooth, spreadable rillettes that retain some texture. Add the shrimp (reserve a few for garnish), along with the chopped dill and chives. Gently mix with a spoon. Refrigerate.
Serving suggestion: Serve as a starter or appetizer on toasted sourdough bread rubbed with a garlic clove. Add a few grey shrimp, lemon pickles, a drizzle of olive oil, black pepper, and some fresh herbs of your choice.
- For an even more tender and flavorful result, let the fish rest in its broth overnight in the refrigerator.
