Preview
Cod rillette with mustard, smoked paprika, tobiko and green onions
TAPAS, Salted
Delicate fish preparation on top of a golden roasted crouton.
Note
You can change the type of fish by any other seasonal or fresh fish. Try to stay away from the oiler fishes as they tend to make the preparation fatty.
Ingredients
Recipe for TapasCrouton
0.50 Unit(s)
Baguette
15 Ml
Olive oil
3 Turn(s)
Fresh ground black pepper
Fish riellette
50 Gr
Salmon filet
100 Gr
White flesh fish
0.50 Unit(s)
French shallot
15 Ml
Capers
5 Ml
Grainy mustard
12 Sprig(s)
Chives
0.50 Unit(s)
Lemon
25 Gr
Cream cheese
1 Pinch(es)
Smoked paprika
1 Unit(s)
Shallot
Garnish
50 Gr
Tobiko eggs
- Salt and pepper
Preparation time: 20 min
Preheat your four at 425 °F
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Preparation
Finely chop the shallots, the green onion, the chives and zest rind off the lemon. Remove the excess liquid from the capers.
-
Fish riellette
Season the fish and place on a baking pan in the oven with a drizzle of olive oil. Cook in the oven for 10 minutes and let it cool before mixing with the other ingredients.In a separate bowl, mix the cream cheese, mustard, shallots, green onion, smoked paprika, lemon zest and juice. Season with salt and pepper and mix until it becomes soft and creamy.Add the cooled fish and mix delicately to keep some of the flakes intact and get a better textured product at the end.
-
Croutons
Slice the baguette on a bias to obtain slices approximately 1 cm thick. Place them on a baking sheet and drizzle with olive oil, salt and pepper.Cook for 10 minutes in the oven until they are crispy and golden.
-
To serve
On top of the croutons, add a dollop (quenelle) of rillettes. Top with a sliver of chive and the tobiko.
You can change the type of fish by any other seasonal or fresh fish. Try to stay away from the oiler fishes as they tend to make the preparation fatty.
Class with similar recipe
Friday, October 18th
18:00 to 21:00
Time Out Market
115 $ / pers.
LES 6 à 8 COCKTAIL/TAPAS
Cocktail and Tapas classes + 1 glass of wine included
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11 places disponibles