\n<\/p>\n

\nOf course, these are not officially rillettes, but the name for this type of preparation has nevertheless passed into common parlance. I suggest this ultra simple version to serve as an appetizer on toast. <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nRecipe for cod rillettes : <\/div>\n

350g of fresh cod fillet<\/span><\/b><\/li>\n

4 bay leaves<\/span><\/b><\/li>\n

300g of Saint M\u00f4ret cheese <\/span><\/b><\/li>\n

100g of heavy cream<\/span><\/b><\/li>\n

1 teaspoon cider vinegar or lemon juice<\/span><\/b><\/li>\n

2 tablespoons of olive oil<\/span><\/b><\/li>\n

1 small bunch of chives<\/span><\/b><\/li>\n

1 small shallot <\/span><\/b><\/li>\n

salt pepper<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n\nAsk your fishmonger to lift the cod fillets, without skin or bones. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nCook in boiling water with bay leaves for 7 to 8 minutes.<\/p>\n
\n <\/a><\/div>\n
\nDrain well and then crumble the fish between your fingers to ensure that there are no bones.<\/p>\n
\nAdd the heavy cream and the Saint M\u00f4ret. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nFinely chop the chives. Put in the amount you want! Pour in olive oil, cider vinegar or lemon juice. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPeel and finely chop the shallot. Add it to the “rillettes”.<\/p>\n
\n <\/a><\/div>\n
\nAdd salt and pepper to taste, mix well and chill for at least 3 hours before serving.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nServe with good toast! <\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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