Rilette of Hornfish

Name: Rilette of Hornfish
Yield: 4
Ingredients: Toasted country bread, beautifully cut; Salt; 0.5 Lime fruit, the juice of which; 0.5 dl Olive oil; 1 Egg yolk; 1 tsp Dijon mustard; 1 tbsp Capers; 1 tsp Lime juice; 1 Shallots; 300 g Hornfiskefiletter; 75 g Finely chopped, mixed herbs e.g. dill, chives, chervil, parsley, lemon balm

Appetizers

Cook time: 0 min.
Servings: 4

Ingredients for Rilette of Hornfish

		Toasted country bread, beautifully cut
		Salt
0.5		Lime fruit, the juice of which
0.5	dl	Olive oil
1		Egg yolk
1	tsp	Dijon mustard
1	tbsp	Capers
1	tsp	Lime juice
1		Shallots
300	g	Hornfiskefiletter
75	g	Finely chopped, mixed herbs e.g. dill, chives, chervil, parsley, lemon balm

Instructions for Rilette of Hornfish

To prepare the Rilette of Hornfish recipe, please follow these instructions:

mayonnaise:
Ingredients and cookware must have room temperature. Beat the egg yolk into a bowl, stir the dijon mustard, lime juice and a little salt. Peel the olive oil, until very little at a time, then rest until Mayonnaise is formed.

Behind the fish fish fillets at 140 degrees C. alm. Oven for approx. 15 minutes until they get stuck. Cool the fish meat and pick it with your fingers. Chop the chopstick finely and mix it in. Stir a little mayonnaise in until the consistency is close without being fat. Stir spices, capers and lime juice in.

Season with salt and pepper. Put it all cold for an hour and serve it on toasted bread.

tips:
Stir a little creme fraîche in if the mousse is to be a little more "loose"

Rilette of Hornfish

Ingredients for Rilette of Hornfish

Instructions for Rilette of Hornfish

Recipe categories