Trout rillettes50 min.Food processor 3200 3200 4200 5200Serves 2 4 6 82 3 4 69 tbsp 3/4 cup 1 cup 1 1/2 cup2 tbsp 4 tbsp 6 tbsp 8 tbsp3 4 5 86 tbsp 7 tbsp 3/4 cup 1 cupTroutDry white wineCalvadosSprigs parsleyUnsalted butterGut, clean and wipe the fish dry.Heat the oil in a frying pan and fry the fish, gently turning them over once ortwice. Season with salt and pepper.Sprinkle with calvados and white wine, then simmer gently for 5-6 minutes.Remove the trout, reserving the cooking juices. Skin the fish and lift the fillets offthe bone.Chop the parsley in the bowl with the metal blade. Next, add the softenedunsalted butter and the trout fillets. Blend for a few seconds, then add some of thecooking juices via the feed tube (do not chop too finely).Transfer the mixture to a terrine and chill for 6 hours in the fridge.Serve as an appetizer with slices of lemon and lightly-toasted slices of ryebread.To save time, buy trout fillets.40 min.30 min.25 min.Preparation12 min.12 min.12 min.12 min.Cooking•5 tbsp4 tbsp3 tbsp2 tbspTo tasteTo tasteTo tasteTo tasteOilSalt & pepperAppetizers 69
