Trout Rillettes
- 1 cup white wine
- 2 shallots, peeled and thickly sliced
- 1 3/4 pound boneless, skinless trout fillets
- 1/2 teaspoon fine sea salt
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons crème fraîche
- 1/4 cup finely chopped fresh chives
- 1/2 lemon, juice of
- 1/4 teaspoon ground black pepper
Bring 5 cups water, wine and shallots to a simmer in a large, deep skillet.
Meanwhile, season trout fillets on both sides with salt and pepper.
When liquid starts to simmer, add trout and simmer until flesh is just opaque in the center, about 7 to 10 minutes per inch of thickness of fillet.
Remove trout from liquid and let cool slightly, then cover and chill for 20 minutes.
Discard poaching liquid.
Put trout fillets into a medium bowl.
Add oil, crème fraîche, chives, lemon juice, salt and pepper and fold everything together gently, taking care not to overmix.
The trout flakes should remain in whole pieces.
Taste and adjust seasoning with salt, pepper and more lemon juice, if needed.
Transfer mixture to a bowl or glass jar with a tight fitting lid, pressing lightly to pack the rillettes.
Chill at least 30 minutes before serving.
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- 1 cup white wine
- 2 shallots, peeled and thickly sliced
- 1 3/4 pound boneless, skinless trout fillets
- 1/2 teaspoon fine sea salt
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons crème fraîche
- 1/4 cup finely chopped fresh chives
- 1/2 lemon, juice of
- 1/4 teaspoon ground black pepper