Fish Rillettes And Pita Bread

Category: Starter

• Portions: 4
• Price: 3 euro per person

INGREDIENTS

For the rillettes:

• 400 g coley or cod
• A bouquet garni
• 200 g fresh cheese
• 2 fresh tomatoes or 6 dried tomatoes
• 1 lemon
• Salt and pepper
• Flat-leaf parsley or chives
• Tabasco

For bread:

• 200 g flour
• 1 tsp baking powder
• 100 ml of water
• 3 tbsp olive oil
• Salt

UTENSILS

METHOD

1. Wash the herbs in cold water and dry well. Finely chop the herbs.
2. Boil a large pot of salted water with the bouquet garni. Once boiling, reduce heat to medium and gently place the fish fillets in the saucepan. Poach the fish in the saucepan with a lid. It is cooked when it separates into pieces. Gently remove it with a skimmer and place it in a bowl to cool.
3. Prepare the filling and chop the tomatoes into small pieces (if using dried tomatoes, first drain them from their oil). In a bowl crumbles the cooled fish with a fork. Add the fresh cheese, herbs, and remaining ingredients and mix with a spatula. Place in the fridge.
4. In a bowl, combine the flour, baking powder, salt and olive oil. Then gradually pour the water and mix with a spatula then with your own hands, knead the dough until you get a texture neither too dry nor too sticky. If necessary, you can add flour or water depending on the consistency. Separate the dough into 4 small balls then flatten them into patties on the floured work surface.
5. In a hot oiled pan, place the patties and brown them for 5 minutes on each side. Let them cool before serving with the rillettes.