Fish Rilletteswith Poached Scad

Preheat the oven to 425°F (428°F).

Place the fish heads and tails on a baking tray, drizzle with a little olive oil, and roast for about 30 minutes until the flesh is browned and the bones are fragrant.

In a large saucepan, combine 500 ml olive oil with rosemary, bay leaves, thyme, lemon peel, the 5 garlic cloves (crushed), and coriander seeds. Heat gently to 131°F (131°F).

Add the fish fillets to the warm oil mixture and poach for approximately 20 minutes, keeping the temperature steady at 131°F.

Remove the poached fillets with a slotted spoon, set aside to cool, and reserve the infused oil for later use.

Flake the cooled poached fillets into a large mixing bowl, breaking them into bite‑size pieces.

Add the cream cheese, crème fraîche, Dijon mustard, minced shallots, minced preserved lemon, chopped chillies, lemon zest, chopped chives, and chopped parsley to the bowl. Mix until a smooth, spreadable consistency is achieved.

Season the rillettes with a drizzle of the reserved infused olive oil (or additional olive oil to taste), then cover and refrigerate overnight to allow the flavors to meld.

The next day, spread the chilled rillettes on toasted, crispy baguette slices and garnish with thinly sliced radishes before serving.