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Korean Kimchi & Le Cordon Bleu
  • 4 kg whole mackerel

    Court Bouillon : 1.5 liters water, 100g carrots, finely sliced, 100g onion, finely sliced. Thyme, bay leaf, Coarse salt, freshly ground pepper, 100ml white wine vinegar

    300ml dry white wine, 5g curry, 300ml whipping cream, 200g red kimchi, finely sliced, Salt, freshly ground pepper, 1 tomato rose (optional), Chives (optional)

    1 Prepare the mackerel : Cur off the heads, tails and fins. Remove the innards. Set the prepared mackerel aside.

    2,3 Court Bouillon : Combine all the ingredients, except the vinegar in a sauce-pan. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, adding the vinegar during the last 5 minutes. Cool before using.

    4 Put the mackerel into a large saucepan and cover with the cold court bouillon. Bring to a boil, lower the heat, and simmer for about 3-5 minutes.

    5,6 Remove the fish from the court bouillon. Scrape away the skin and any dark flesh with a paring knife. Remove and discard all bones. Flake the remaining flesh into small pieces. Set aside.

    7,8,9,10 Flame the wine in a large frying pan, and then reduce it over medium heat to half the quantiy. Add the curry and the cream and reduce again to half the quantity. Add the flaked mackerel and the finey sliced kimchi. Cook for a few minutes to blend the flavors. Recity the seasoning. Tranfer the rillettes to a terrine. Refrigerate for 24 hours before serving. Decorate with a tomato rose and chives, if desired.