RILLETTES OF BLUEFISH

By BobD

Ingredients

• 1 pound bluefish fillets
• 1/3 cup white vinegar
• 1 1/3 cups dry white wine
• 2 tablespoons grainy mustard
• Juice of 1/2 lemon
• 2 tablespoons soft unsalted butter
• 2 tablespoons minced chives
• 2 teaspoons minced cilantro leaves
• Salt and freshly ground white pepper
• Scant teaspoon wasabi paste
• 2 tablespoons flying fish roe (tobiko), optional
• Toasted slices of baguette

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.

When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.

To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d'oeuvre or a first course.