Mackerel rillettes

• 300 g of mackerel fillet
• 60 g of shallot, peeled and finely chopped
• 60 g of thick fresh cream
• 100 ml of white wine
• 100 g of butter, slightly salted
• 2 tbsp of parsley chopped
• 2 tsp of chopped capers
• Salt and pepper

Prepare the ingredients.

Put the shallots and wine into the pan.

Heat until the wine evaporates. Melt the butter season and remove the sauce.

Put the mackerel fillets in the steam basket in the pan with 20 cl of water.

Cooking low pressure : 1 min.

Crumble, debone the fillets. Add the shallots and the remaining ingredients.