Recipe Haddock rillettes with grey shrimp and lemon pickles
For the lemon pickles: carefully wash the lemon the day before, cut it (with the peel) into very thin slices, and remove the seeds. Heat 5 cl of water, the vinegar, the sugar, and the salt to just below boiling point.
For the rillettes: place the fish in a cooking pot with lightly salted cold water. Add a few seasonings of your choice: bay leaves, herbs, vegetable peels, or leftover vegetable stock. Simmer gently until the water is gently bubbling. Remove the pan from the heat and let the fish cool in the cooking liquid.
Blend the chopped shallots and capers with a mixer. Add the drained fish, sour cream, Greek yogurt, mayonnaise, finely grated lemon zest, and 1.6 cl of lemon juice. Season with pepper and salt and mix briefly until a homogeneous rillette is formed: soft and easily spreadable, but with a little texture. Gently stir in the grey shrimp with a spoon, along with the chopped dill and chives. Store in a cool place.
Serve as a starter or with an aperitif on sourdough bread toasted (preferably on the barbecue) and rubbed with a clove of garlic. Finish with a few grey prawns, lemon pickles, a drizzle of olive oil, black pepper, and some fresh herbs of your choice.
Tip: Let the fish rest in its broth in the refrigerator overnight for extra soft and fragrant rillettes. Are you naturally patient? Peel the grey shrimp yourself: the result is even more delicious!
