Cod rillettes on brioche toast
Recipe
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15 minutes
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55 minutes
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70 minutes
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6 persons
Do you have a party or dinner planned and want to serve a unique party snack or tasty starter? It’s time to light the charcoal in your Big Green Egg! Because with these rillettes of cod on brioche toast, you’ll steal the show. Not only is it incredibly delicious, it also looks very festive.
Traditionally, animal fat is used to prepare rillettes. But this delicious fish recipe uses no animal fat. We smoke the fish with a small handful of smoking wood at a low temperature on the kamado, giving the fish a great flavour boost. After shredding the meat, we add some seasoning and fat in the form of olive oil. Although the actual cooking does not take long because cod fillet cooks quickly, we consider this a form of slow cooking because a low temperature is used. Tuck in and enjoy!
INGREDIENTS
Rillettes
- 500 g cod fillet with skin (back)
- 100 ml olive oil
- 1 shallot
- 1 tbsp capers
- ½ gherkin
- 1 wedge of preserved lemon
- 1 sprig of dill
- 1 tbsp piccalilli
Toast
- approx. 20 slices of mini-brioche bread
- olive oil, for drizzling
Garnish
- 3 sprigs of dill
- 2 tbsp salmon roe
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 150°C.
- Place the cod fillet skin-side down on a perforated grill, drizzle the fish with 2 tablespoons of the olive oil and sprinkle with salt and pepper.
METHOD
- Sprinkle a small handful of cherry wood chips on the glowing charcoal and insert the heat shield and stainless steel grill. Place the perforated grill with the cod fillet on it and close the lid of the EGG. The temperature of the kamado will drop to around 100°C. Leave to smoke for about 20 minutes until the fish reaches a core temperature of 64°C; you can measure this with a core thermometer.
- Remove the cod from the EGG and leave to cool. Remove the grid and heat shield, place the cast iron grid in the EGG and bring the temperature to 200°C. Meanwhile, peel and chop the shallot. Finely chop the capers and half the gherkin. Cut the peel off the preserved lemon and chop it very finely. Pick the leaves from the sprig of dill and chop finely.
- Shred the cooled cod fillet (without the skin) and mix with the shallot, capers, gherkin, dill, lemon zest, piccalilli, remaining olive oil and salt and pepper to taste. Spoon the rillettes into a nice dish.
- Brush the mini brioche bread slices with olive oil and place them on the grid. Grill for about 30 seconds until you have nice grill marks. Flip the slices over and grill for another 30 seconds.
- Spoon the rillettes onto the brioche toast and garnish with the dill and salmon roe.
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