How to cook (4
pers.) :
Potted meat of Kipper :
Prepare the kipper by removing skin and boning. Mix boorishly with shallots. Pour into a bowl, adding the cream, the soft butter, the pepper, some drops of lemon and the not peeled apple cut in small dices.
- Vinaigrette in the bear:
Make reduce 10 cl of beer during 5 minutes.
In a bowl pour the mustard and a spoon of vinegar. Mix with the olive oil. Add the parsley, salt and pepper and the reduction of cooled beer. Mix vigorously.
- Setting :
By using a round punch set the rillettes in the middle of plates and salad thinly sliced all around.
Prepare the eel by removing the skin and backbone using a knife. Cut 4 sections which you will detail in sticks.
Set them on the salad by alternating with slices of lemon.
Flavor with the vinaigrette.
Put a little of crème fraiche on rillettes.
Prop up above half a quail's hard cooked egg and on this one some eggs of trout.
You can accompany this dish with buttered toasts.
Good appetite !
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