Ok so this week we’re getting into some of the (many) fishy recipes we have left to make in Around my French Table. These Tuna Rillettes (p 28) weren’t something I was that excited about making – obviously – tuna, salmon and other “fishy” fish (like sardines – coincidentally these are the three different types of rillettes that are in AMFT!) are the fish I’m least likely to eat as I learn to eat fish… But I knew I could make a small amount (one tiny ramekin) and that Mr Neil would “take one for the blog” and taste them for me.
Last time I made rillettes for French Fridays with Dorie last year, they were supposed to be with sardines. I accidentally made these with salmon. And I also made the actual salmon rillettes and have those photos tucked away for when that recipe comes up. I briefly thought about making these tuna rillettes with sardines to thoroughly confuse things but stuck with the plan.
But wait, I hear you asking – what are rillettes? Kind of like a pâté, generally made with pork where the meat is chopped, seasoned and cooked slowly in fat “until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.” I really like the pork version of rillettes. The fishy iteration, not so much!
This was an easy recipe – canned tuna, some cream and spices – blitzed in a food processor and then refrigerated for a few hours. Perhaps a little too simple (or perhaps Mr Neil has been spoiled by his summers in France eating a lot of pork rillettes) because it was pronounced “just ok” and a “a little dry” by my in-house fish eater. To be fair, he ate it the next day – I think it probably would have been better the day it was made. In any case, it’s a great recipe to remember when you think you don’t have any snacks in the house – and I am sure with a bit of different seasoning, this would have been fine. It’s hard when the cook doesn’t taste the food, you know?!
Find the recipe for Dorie Greenspan’s tuna rillettes here.
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I was just updating my post when you popped by to comment. I only made a half batch and didn’t force Bill to take a bite. I just saved it for my lunch. Yeah, I think he’d like a pork version like Mr. Neil 🙂
For the record, Cleo refused to try this…. 😉
I really enjoyed this one and so did my picky eater! I never made the sardine version…I just can’t do sardines! Have a good weekend, Mardi!
Fisher the better in my house, but we are bunch of Mediterraneans. Sorry it wasn’t a hit for you, at least it was simple.
I agree with Mr. Niel that this can’t compete with real rillettes. But I’m not about to make those at home anyday soon. And as a quick substitute, I thought this was delicious.
I thought it was good, but Kevin thought it was only okay. You make it look very pretty, though!
it was fine. I mean, didn’t discard or anything. But yes — too dry.
LOVE fish…Mr. Neil is going to enjoy the next few Fridays, by the sounds of things.
I am glad to know that I am not the only who thought the dish was just ok. My family was too busy this week to try it either. Oh well there is always next week.
I liked these but really, its unfair to compare them to the incomparable pork and duck variety, right? i’m glad you are learning to eat fish because you are a role model for the youngsters! These spreads are actually a great place to start because you can always crank up the spices.
Two down, one tiny portion left to go… I enjoyed this! So going to make the sardine version! Mr Neil is a good sport. My hubby do not eat anything from tins….
Mardi, I am trying to learn to eat fish for years now but it seems that the knowledge is not sinking in 🙂 I do like tuna though and sardines and salmon (the only three fish I eat actually) so this was just up my alley. I really liked it and I will make it again on Monday when I get to go to the market to buy some tuna!
I was wondering if Mr Neil and Cleo were going to split the spoils this week… At least you get a couple of weeks off 🙂
It’s not fair to compare any kind of fish rillettes to pork rillettes though I will say I’ve not yet a rillette I didn’t like. I do like fish though. Sorry this month is a fishy one, but you really need to blame Dorie, not the Doristas.
Not a great recommendation when the cat-in-residence, Cleo, was not interested. Also, a ho-hum from Mr. Neil (who is, I must admit, always the good sport). I am not so sure where you stood, Mardi. I am still confused on the salmon-sardine-pork-tuna issue. Don’t we have the rillettes covered now? I remember making salmon instead of sardine rillettes. Does that count? I am looking forward to next week with my teenage boy chef.
Love your post, and reading all of the comments! I’m afraid I disagree with Trevor (sorry), this is not the way to learn to love fish. Texture, flavor, aroma. OK, so to be fair, I didn’t love this, but I have no problem with tuna – from sashimi to a good, old-fashioned tuna salad sandwich. I think this one set people up for disappointment by calling it rillettes. Oh well!!