SERVES 6-8 TIME: 45 MINUTES PREP, 75 MINUTES TOTAL
Hawaiian Kanpachi Rillette
BY CHEF PETER MERRIMAN
HAWAIIAN KANPACHI RILLETTE
Part: FILLET
INGREDIENTS:
- 1 celery stock, cut in half
- 1 medium sweet onion, quartered
- ½ cup lemon juice
- 8 cups water (enough to cover fish)
- 1-pound boneless, skinless Hawaiian Kanpachi filet cut into one-inch cubes
- 4 tablespoons unsalted butter
- 1 ounce (1small) Shallot, peeled and finely chopped
- 0.5 ounce (1/2 cup) fresh picked parsley leaves
- 0.5 oz (1/2 cup) fresh picked dill
- ¼ cup smoked Spanish paprika
- ¼ cup lemon juice
- 1 cup extra virgin olive oil
- Salt and Pepper to taste
- 1 cup white wine vinegar
- 1 cup sugar
- 1 cup water
- 1 teaspoon salt
- 1 red onion, peeled and julienned
PREPARATION
To Poach the Kanpachi:
In the large saucepan assemble the celery stock, onion, lemon juice and cold water. Over low heat, bring the liquid up to 170F, or until it is barely steaming. Gently place Kanpachi into saucepan, turn the heat off and let it rest, slowly poaching until barely cooked through, about 15 minutes.
To melt butter and sweat shallots:
While the Kanpachi is poaching, melt the butter in a small saucepan over low heat. Cook shallots, stirring, in melted butter until the shallots are translucent with no coloration, about 5 minutes. Once done, remove saucepan from heat and keep at room temperature.
To make the rillette:
After Kanpachi is cooked, using a slotted spoon, remove fish from poaching broth and place in a bowl of stand-up mixer. Reserve the poaching broth for another use or discard. Add the remaining ingredients (parsley, dill, paprika, lemon juice, olive oil, salt and pepper). Follow with the butter and shallot mixture. Using a whisk attachment, whisk the mixture on high speed until smooth, about 5 minutes
Portion and set the rillette:
Portion out mixture into individual serving dishes, cover and refrigerate for no less than 2 hours before serving.
To pickle the onions:
Combine water, vinegar, sugar, salt in saucepan and over high heat bring to boil. In a separate bowl, place onions and pour hot liquid over, making sure the onions are fully submerged. Let it cool, then cover and place into refrigerator. The pickled red onion can be done in advance and holds well refrigerated for up to a week.