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 (1small) Shallot, peeled and finely chopped
• 1/2 ounce (1/2 cup) fresh picked parsley leaves
• 1/2 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
• 1 cup white wine vinegar
• 1 cup sugar
• 1 cup water
• 1 teaspoon salt
• 1 red onion, peeled and julienned