Mackerel and Maitake Mushroom Rillette
Mackerel fish put on fat in the fall. That is the best season to enjoy mackerel in Japan. Grill it with salt or cook with miso (fermented soybean paste). There are so many ways to enjoy it on your dinner table.
Photographed by EIKO SAWAKI
Calorie count is for full recipe.
Excludes time spent cooling until safe to handle.
Ingredients ( About 400g)
- 2 pieces mackerel (sliced) (about 200 g)
- 2 packages maitake mushrooms (200 g)
- 1 clove garlic
- 50 ml white wine
- 1/2 package dill (torn into pieces) (fresh)Note
- Whole-wheat French bread, as needed
- Salt, to taste
- 70 g butter
- 4 tbsp olive oil
- Black pepper (coarsely ground), to taste
- 150 ml water
Remove the bones from the mackerel, if any, and sprinkle a small amount of salt on both sides of each piece. Cut the bases off of the maitake mushrooms and break apart. Crush the garlic. Allow the butter to come to room temperature.
In a frying pan, combine 2 tbsp of olive oil and the garlic, and heat over low heat. Continue cooking until the garlic becomes fragrant and softens, then remove and set aside. Place the mackerel in the frying pan and increase heat to high, and fry until both sides are browned, then remove from the pan.
In the same frying pan, add an additional 2 tbsp of olive oil, and stir-fry the maitake mushrooms over high heat. When the maitake mushrooms have browned and begin to look moist, add the mackerel to the frying pan again.
Add the white wine and cook off the alcohol, then add the water. When it comes to a simmer, reduce heat to medium and add the cooked garlic to the frying pan again. Use a wooden spatula to flake the mackerel, and simmer for 4-5 min.
Allow to cool until safe to handle, then pour the entire contents of the frying pan, including liquid, into a food processor, and process. Taste a small amount and add salt and black pepper to taste. Add the butter and dill and process again, then transfer to a storage container. Spread on bread and eat.
Will keep in the refrigerator for 3-4 days.