Hawaiian Kanpachi Rillette

Ingredients

• 1 celery stock, cut in half
• 1 medium sweet onion, quartered
• ½ cup lemon juice
• 8 cups water (enough to cover fish)
• 1-pound boneless, skinless Hawaiian Kanpachi filet cut into one-inch cubes
• 4 tablespoons unsalted butter
• 1 ounce (1 small) Shallot, peeled and finely chopped
• 0.5 ounce (1/2 cup) fresh picked parsley leaves
• 0.5 oz (1/2 cup) fresh picked dill
• ¼ cup smoked Spanish paprika
• ¼ cup lemon juice
• 1 cup extra virgin olive oil
• Salt and pepper to taste