Trout rillettes
50 min.
Food processor 3200 3200 4200
5200
Serves 2 4 6 8
2 3 4 6
9 tbsp
3
/
4
cup 1 cup 1
1
/
2
cup
2 tbsp 4 tbsp 6 tbsp 8 tbsp
34
5
8
6 tbsp 7 tbsp
3
/
4
cup 1 cup
Trout
Dry white wine
Calvados
Sprigs parsley
Unsalted butter
Gut, clean and wipe the fish dry.
Heat the oil in a frying pan and fry the fish, gently turning them over once or
twice. Season with salt and pepper.
Sprinkle with calvados and white wine, then simmer gently for 5-6 minutes.
Remove the trout, reserving the cooking juices. Skin the fish and lift the fillets off
the bone.
Chop the parsley in the bowl with the metal blade. Next, add the softened
unsalted butter and the trout fillets. Blend for a few seconds, then add some of the
cooking juices via the feed tube (do not chop too finely).
Transfer the mixture to a terrine and chill for 6 hours in the fridge.
Serve as an appetizer with slices of lemon and lightly-toasted slices of rye
bread.
To save time, buy trout fillets.
40 min.30 min.
25 min.Preparation
12 min.12 min.12 min.
12 min.Cooking
•
5 tbsp 4 tbsp 3 tbsp 2 tbsp
To tasteTo tasteTo tasteTo taste
Oil
Salt & pepper
Appetizers
69
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