• Grilled mackerel fillets in olive oil 85g, 2 boxes;
• Butter, 60g;
• Anchovy paste, 1 tablespoons;
• Lemon, 1;
• Orange, 1;
• Garlic,1 clove;
• Bread croutons.

PREPARATION

• Drain the two boxes of mackerel fillets very well. Mash the fish fillets with a fork.
• Let 60g of butter soften at room temperature and mix it with a spoon of anchovy paste, the grated skin of a whole lemon and the juice of 1 garlic clove, extracted with the specific tool.
• Add the anchovy butter to the mackerel and mix the two together with a spatula so that the ingredients are well incorporated with one another.
• Then let them rest a couple hours in the fridge and serve the rillette with a side of bread croutons and a thin slice of orange to decorate.