Rillettes Of Bluefish Recipes

Steps:

• Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
• Place a rack 5 inches from the broiler element and preheat.
• Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
• Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

Steps:

• Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.
• When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.
• To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d'oeuvre or a first course.

Steps:

• Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
• Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
• Next, divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit, then wrap each container in plastic wrap. Place in the refrigerator and allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
• To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.