Trout Rillettes

Serves: 2 to (4)
Preparation Time: 25 (30) minutes
Cooking Time: 12 minutes
2 (3) trout
100ml (200ml) dry white wine
2 tbsp (4 tbsp) calvados
3 (4) sprigs parsley
80g (100g) butter
2 tbsp (3 tbsp) oil
salt and pepper to taste

Serves: 6
Preparation Time: 40 minutes
Cooking Time: 12 minutes
4 trout
250 ml dry white wine
6 tbsp calvados
5 sprigs parsley
150g butter
4 tbsp oil
salt and pepper to taste

Serves: 8
Preparation Time: 50 minutes
Cooking Time: 12 minutes
6 trout
350 ml dry white wine
8 tbsp calvados
8 sprigs parsley
200g butter
5 tbsp oil
salt and pepper to taste

Method (all models):
  1. Gut, clean and wipe trout dry.
  2. Heat oil in frying pan.
  3. Fry trout, gently turning once or twice.
  4. Season with salt and pepper.
  5. Sprinkle with calvados and white wine.
  6. Simmer gently for 5 to 6 minutes.
  7. Remove trout and reserve cooking juices.
  8. Skin trout and lift fillets from the bone.
  9. Chop parsley in bowl fitted with the metal blade.
  10. Add in softened butter and the trout fillets.
  11. Blend for a few seconds.
  12. Add some of the cooking juices via the feed tube.
  13. transfer mixture to terrine.
  14. Chill for 6 hours in fridge.
Serve as a starter with slices of lemon and lightly toasted slices of rye bread. 

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