Redfish rillettes

Redfish Rillettes Recipe

We particularly like the fish rillettes, I like that everyone spreads more or less, the small toasted sandwiches of homemade bread. This time I chose the Sébaste, because my hypermarket offered beautiful nets, which immediately inspired me. I cooked it for a few minutes in white wine and with a little coriander, a delight. To enhance the taste a little, I did not hesitate to add a few drops of Tabasco, beware it moves, do not overdo it. The aperitif is always an important moment and the rillettes of Sebaste brought an original touch, they lend themselves perfectly to the game. I chose a homemade bread made with rye flour, it was paired with flavor with my redfish rillettes. I accompanied them with a 2015 dry Vouvray from Domaine Guertin in Vouvray.

Redfish Rillettes recipe for 6 people:


  • 300 g of redfish fillets
  • 20 g butter
  • 1 clove of garlic
  • 4 cherry tomatoes
  • 3 turns of a pepper mill
  • ½ nutmeg
  • 200 g of cream cheese
  • 5 cl of dry Vouvray
  • 5 sprigs of fresh coriander
  • ½ bunch of chives
  • 3 drops of Tabasco (more or less according to the desired taste)


  1. Rinse the fish with clean water, dry it with food paper.
  2. Check that there are no edges by running your hand over the threads.
  3. Wash the cherry tomatoes, chives and Coriander, then dry them with paper.
  4. Remove the leaves from the coriander, then chop there.
  5. Peel the garlic, then finely chop.
  6. Heat a pan under high heat with the butter, without letting it color.
  7. Place the fillets in the hot butter.
  8. Season with salt and pepper with the peppercorns.
  9. Turn the fillets over as soon as they have colored a little.
  10. Season with salt and pepper with the peppercorns.
  11. Grate the nutmeg.
  12. Be careful, the fillets must be just cooked.
  13. Deglaze the pan with the white wine.
  14. Mix everything in the robot.
  15. Add the goat cheese.
  16. Add the Tabasco, taste and rectify if necessary.
  17. Thinly slice the chives.
  18. Add the chives at the end of the preparation.

Preparation time: 20 minutes
Cooking time: 4 to 5 minutes
Number of people: 6
4 star rating: 1 review

Rinse the filletCook the fillets

What wine to drink with: Rillettes de Sébaste

My favorite wine for this recipe: Vouvray sec 2015 Cépage Chenin blanc
Temperature between 10 ° and 12 °

Partnership with Domaine Guertin in Vouvray

A thought to all those connected from France or abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for redfish rillettes . I selected this Vouvray wine from the 2015 dry Vouvray domain after tasting it, I loved it. Perfectly structured by acidity, elegant on the nose and with aromas of yellow fruits, white flowers and honey. Chenin Blanc in Touraine is used both for dry wines, but also and above all for sweet wines. The wines of Vouvray, deserve all your attention, discover the magic of the terroir of Vouvray, land of France of the castles of the Loire. From the beginning of the 14th century part of the wine-growing region became the property of the kings of France, they demanded to have them at their table.


Vouvray sec 2015: It is a dry and nervous wine where freshness it is balanced keeping a very fruity and floral bouquet.

Domaine Guertin
Cellar of the verrine
3, national road
37210 Vouvray

Domaine Guertin
Mail: cellierverrine [at]

Phone 02 47 52 77 77 </p

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