Wayne Gisslen

Rillettes of Salmon, Haddock, or Finnan Haddie

Preparation info
  • Yield:

    1

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Combine the fish and wine in a saucepan or sauté pan. Poach the fish gently just until it is done. Because there is not enough wine to cover the fish, turn the fish over occasionally during cooking so it cooks evenly.
    2. Drain the fish and cool completely.
    3. Break the fish into small pieces, then mash with a fork until there are no lumps.
    4. Soften

    Per 1 ounce (28.35 g): Calories, 70; Protein, 59 g; Fat, 6 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 55 mg.