Smoked Bluefish Rillettes Recipe
Tony Maws, owner and chef at Craigie on Main, is one of Boston's most celebrated chefs. His superior knowledge of fishing and French cuisine (Maws worked in France) are showcased in this seriously...
Ingredients
- 2 pounds smoked* local bluefish; picked; skinned; and blood line removed
- 2 tablespoons extra virgin olive oil
- 1/2 bulb fennel
- 1 stalk celery
- 2 shallots
- 1 clove garlic
- 1 teaspoon sweet paprika
- 1/8 teaspoon high quality saffron
- 1 bouquet garni of bay leaf; parsley; thyme; tarragon
- 2 tablespoons sour cream
- juice from one lemon
- fine sea salt
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