Pikeperch Rillettes with Olive Tapenade
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe by John Smith, chef at The Urban Kitchen.
Ingredients
- Whole egg - 2 pieces
- Olive Oil - 0 fl oz
- 33% Cream - 1 fl oz
- Dijon Mustard - 0 fl oz
- Worcestershire Sauce - 0.4 oz
- Pike Perch Fillet - 5.3 oz
- Butter - 1.1 oz
- Chili jam - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Citrus Zest Mix - 0.1 oz
- Pitted olives - 1.8 oz
- Capers - 0.4 oz
- Olive Oil - 0 fl oz
- Dried Squid - 0.1 oz
Step by Step guide
Step 1
Fillet the pike perch, removing the skin and setting it aside. Cut the fillet into small pieces.
Step 2
Melt the butter in a skillet over low heat.
Step 3
Place the cut pieces of pike-perch into the melted butter and simmer until cooked through.
Step 4
Transfer the cooked pike perch along with the butter to a bowl and let it cool completely.
Step 5
While the pike perch is cooling, whisk the yolks in a new bowl, mixed with chili paste, cream, and Worcestershire sauce. Continuing to whisk, gradually add the olive oil to this mixture in small portions. Cover the resulting emulsion with a lid and refrigerate.
Step 6
For the tapenade: finely chop the olives and capers, mix them together, and add extra virgin olive oil and a powder made from dried anchovies.
Step 7
In a skillet over low heat, carefully fry the skin of the pike perch in vegetable oil on both sides until golden brown. Then, transfer to paper towels to absorb excess fat and wait until completely cool.
Step 8
Chop the cooled skin chips into small pieces. If you have a dehydrator, place them in it for a short while.
Step 9
Mash the pikeperch with a spoon. Mix the emulsion with lemon zest, lemon juice, and Dijon mustard, then add the pikeperch and stir.
Step 10
Spread the rillettes on the bottom of the plate, create a small well on top, place the tapenade beside it, and sprinkle with chopped skin chips and crushed black pepper. Also, pour a little extra virgin olive oil into the well.
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