Recipe: Rillettes of Bluefish –NYT

Adapted from Restaurant Rech, Paris

 Interestingly, this recipe has some heat, but it is from pepper, wasabi, and mustard, not chilies.

 Time: 30 minutes

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.

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.

2. 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.

3. 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.

Yield: 4 to 8 servings.