Curried Mackerel and Kimchi Rillettes

This sophisticated recipe combines tender mackerel with the bold flavors of kimchi to create flavorful rillettes, perfect as an appetizer or an elegant snack. The court bouillon infuses the fish with subtle aromatics, while the creamy curry and kimchi mixture adds a unique depth of flavor. Serve chilled to allow the flavors to meld fully, and garnish with a tomato rose and chives for a stunning presentation. Follow these detailed steps to create this memorable dish.

Ingredients

Mackerel

• 1 kg whole mackerel (yields approximately 500–600 g flesh after cleaning)

Court bouillon

• 1.5 liters water
• 100 g carrots, finely sliced
• 100 g onion, finely sliced
• Thyme
• Bay leaf
• Coarse salt
• Freshly ground black pepper
• 100 ml white wine vinegar

Rillettes

• 300 ml dry white wine
• 5 g curry powder
• 300 ml whipping cream
• 100 g red kimchi, finely sliced
• Salt
• Freshly ground black pepper
• 1 tomato rose (optional, for garnish)
• Chives (optional, for garnish)

Equipment needed

• Large saucepan
• Frying pan
• Paring knife
• Bowl
• Terrine or storage dish
• Strainer (optional, for court bouillon)
• Long lighter or long match (for flambéing)
• Refrigerator

Instructions

Step 1: Prepare the mackerel

1. Cut off the heads, tails, and fins of the mackerel. Remove the innards, thoroughly cleaning the fish.
2. Set the prepared mackerel aside.

Step 2: Prepare the court bouillon

1. In a large saucepan, combine 1.5 liters water, 100 g sliced carrots, 100 g sliced onion, thyme, bay leaf, coarse salt, and freshly ground black pepper.
2. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes. Add 100 ml white wine vinegar during the last 5 minutes.
3. Allow the court bouillon to cool completely before using.

Step 3: Cook the mackerel

1. Place the prepared mackerel in a large saucepan and cover with the cooled court bouillon, ensuring the fish is fully submerged.
2. Bring to a boil, then reduce the heat and simmer gently for 3–5 minutes, until the fish is cooked but still tender.
3. Remove the mackerel from the court bouillon and let it cool.

Step 4: Prepare the mackerel flesh

1. Using a paring knife, carefully scrape away the skin and any dark flesh from the mackerel.
2. Remove and discard all bones. Flake the remaining flesh into small pieces and set aside (you should have approximately 500–600 g of flaked fish).

Step 5: Prepare the rillettes

1. In a large frying pan, heat 300 ml dry white wine over medium heat until warm. Remove the pan from the heat source, carefully ignite the wine with a long lighter or match to flambé, allowing the alcohol to burn off (this should take a few seconds until the flames subside). Return the pan to medium heat and reduce the wine to half its volume.
2. Add 5 g curry powder and 300 ml whipping cream, then reduce again to half the volume until the mixture thickens.
3. Add the flaked mackerel and 100 g finely sliced red kimchi. Cook for a few minutes to blend the flavors.
4. Season with salt and freshly ground black pepper to taste.
5. Transfer the rillettes to a terrine or storage dish. Refrigerate for 24 hours to allow the flavors to meld.

Step 6: Presentation

1. Before serving, garnish the rillettes with a tomato rose and chopped chives, if desired, for an elegant visual touch.
2. Serve chilled, ideally with crackers, toasted baguette slices, or flash bread.

Flavor profile

Mackerel rillettes with kimchi offer a refined balance of delicate, rich fish with the tangy, slightly spicy notes of kimchi. The curry powder adds a warm, spiced depth that harmonizes with the creamy texture of the whipping cream, creating a smooth and sophisticated consistency. The reduced amount of kimchi (100 g) ensures a subtle heat and umami that complements rather than overwhelms the mackerel, delivering a complex and memorable flavor experience. The tomato rose and chives add a flash, elegant touch to the presentation.

Serving suggestion

Serve the rillettes chilled, after 24 hours in the refrigerator, to allow the flavors to fully develop. This is an ideal appetizer for parties or an elegant snack for special occasions. Pair with crackers, thinly sliced baguette, or vegetables like celery sticks for added crunch.

Tips

• Ensure the court bouillon is completely cooled before pouring over the mackerel to cook the fish evenly and maintain its delicate texture.
• Choose red kimchi with a mild flavor to avoid overpowering the mackerel’s subtlety. Rinse the kimchi briefly if needed to reduce sharpness, especially since the amount has been adjusted for balance.
• The recipe uses 1 kg of whole mackerel, yielding about 500–600 g of usable flesh after cleaning, which is suitable for 6–8 servings as an appetizer. If serving a larger group, scale up the ingredients proportionally.
• When flambéing the wine, ensure the kitchen is well-ventilated, remove the pan from the heat source before igniting, and use a long lighter or match to keep a safe distance. Keep flammable items (e.g., towels, curtains) away from the stove, and never pour alcohol directly from the bottle into a hot pan.
• For a smoother texture, ensure all bones are carefully removed from the mackerel before flaking.
• Store the rillettes in an airtight terrine to keep them flash and flavorful for up to 3 days in the refrigerator.