Fish Rillettes with Poached Scad
A light, aromatic fish rillettes featuring poached scad, fresh herbs, and a zesty lemon‑garlic blend. The silky spread pairs perfectly with a crisp baguette and sliced radish for a refreshing summer bite.
Recipe by Andrej Urosevic· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 14 oz fish fillets
- rosemary
- bay leaves
- thyme
- lemon peel
- 5 garlic cloves
- coriander seeds
Rillettes
- 7 1/10 oz cream cheese
- 3 1/2 oz crème fraîche
- 1 tbsp Dijon mustard
- 1 shallots
- 1 preserved lemon
- 1 chillies
- 1 lemon zest
- chives
- parsley
- to taste olive oil
Instructions
- 1Preheat the oven to 428°F (428°F).
- 2Place 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.
- 3In 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).
- 4Add the fish fillets to the warm oil mixture and poach for approximately 20 minutes, keeping the temperature steady at 131°F.
- 5Remove the poached fillets with a slotted spoon, set aside to cool, and reserve the infused oil for later use.
- 6Flake the cooled poached fillets into a large mixing bowl, breaking them into bite‑size pieces.
- 7Add 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.
- 8Season 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.
- 9The next day, spread the chilled rillettes on toasted, crispy baguette slices and garnish with thinly sliced radishes before serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Fish Rillettes with Poached Scad?
- About 1 hour 10 minutes in total: 15 minutes of prep and 55 minutes of cooking.
- How many servings does this Fish Rillettes with Poached Scad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Fish Rillettes with Poached Scad recipe come from?
- It was shared by Andrej Urosevic on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.