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Any gourmet who has ever visited a French restaurant knows that their chefs prepare the most delicious dishes in Europe. The country even prohibits writing negative reviews after eating at a restaurant. If you don't want to be fined, never commit such a rash act.
And anglers who take trophy fishing trips on the Putorana Plateau know about the delicious and healthy delicacy made from caught salmon, whether lenok, whitefish, or grayling, called riet. The only downside to this delicacy is that it can only be prepared after returning from rafting on the taiga rivers.
A little history about riet
Rillettes were first invented by French chefs in the distant Middle Ages, back when knights thundered and gleamed in their heavy chainmail, carried swords, and rode horses.
Only in those days, French chefs didn't bother with fishing trips to the Siberian nature reserve. So, instead of noble red fish, they added pork and rabbit meat to the delicacy. This made the dish caloric, but not as delicious as it is today.
What do you need to make rieta?
To prepare a delicacy from a French restaurant menu, you don't need many ingredients. The main thing is salmon. Let's look at cooking with whitefish.
Ingredients for the delicacy:
- Whitefish fresh – 300 grams;
- Grated horseradish – 2 teaspoons;
- Cream with fat content of 10% - 2 tablespoons;
- Cream cheese – 1 tablespoon;
- Greens (dill) – to taste;
- Squeezed lemon juice – to taste;
- Ground pepper – to taste;
- Salt – to taste.
Step-by-step recipe
This delicacy is prepared in a roasting oven. That's why it's unlikely to be cooked while fishing. But if you have it in your fishing arsenal, it's no problem. Let's get started.
1. The oven should be preheated to 180°C.
2. Clean, gut and wash the whitefish, season with pepper and salt.
3. Wrap the fish in parchment paper, place on a baking sheet and put in the oven.
4. After half an hour, remove the whitefish and carefully remove the meat from the bones with a fork. The key is to get the fish in pieces.
5. Place the salmon in a bowl and add the cream, horseradish, lemon juice, and cheese. Combine the remaining ingredients.
6. Finally, when everything is thoroughly mixed, we put the delicacy into jars and put it in the refrigerator for about an hour and a half.
This medieval delicacy is ready.
Conclusion
We've explored how to prepare a delicacy from French restaurants at home. A simple recipe from medieval chefs that even the most discerning connoisseurs of food will appreciate.
Those who enjoy fishing and targeting noble predators like taimen and char should definitely consider taking a trophy fishing tour through the Siberian nature reserve. This experience will be unforgettable, and most importantly, you'll be able to bring home the main ingredient for rieta—whitefish, a member of the salmon family.
