Les Mouettes D'Arvor Scallop Rillettes
At our first Tinned Fish Club LV tin share at the Silver Stamp we had about 15 different pate & rillettes, and this one was definitely the winner. So unique because of the fresh scallop flavor, it really stands apart from other rillettes in the tinned fish world.
This treat comes to us from a cannery on the Brittany coast that has been in production since the 1950’s.
Made with scallop, whitefish, carrots, cream & butter, this is rich, luxurious and is a great way to elevate any board. I love it just on crackers, and appreciate that unlike most tins this is in a jar with a lid so is super easy to pop into the fridge if you don’t eat it all in one sitting (good luck). If you do do this I would recommend eating it within a few days.
Compared to pate which is generally more finely pureed, rillette is a French preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of a few hours. The meat is then shredded and packed, resulting in a more coarse product than a pate. Try this for a totally unique “tin” next!
Ingredients: Scallops, whitefish, cream, carrots, salted butter, wheat flour, sunflower oil, onion puree, mashed garlic, spices.
Net wt:4.4 oz (125 g)
At our first Tinned Fish Club LV tin share at the Silver Stamp we had about 15 different pate & rillettes, and this one was definitely the winner. So unique because of the fresh scallop flavor, it really stands apart from other rillettes in the tinned fish world.
This treat comes to us from a cannery on the Brittany coast that has been in production since the 1950’s.
Made with scallop, whitefish, carrots, cream & butter, this is rich, luxurious and is a great way to elevate any board. I love it just on crackers, and appreciate that unlike most tins this is in a jar with a lid so is super easy to pop into the fridge if you don’t eat it all in one sitting (good luck). If you do do this I would recommend eating it within a few days.
Compared to pate which is generally more finely pureed, rillette is a French preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of a few hours. The meat is then shredded and packed, resulting in a more coarse product than a pate. Try this for a totally unique “tin” next!
Ingredients: Scallops, whitefish, cream, carrots, salted butter, wheat flour, sunflower oil, onion puree, mashed garlic, spices.
Net wt:4.4 oz (125 g)
At our first Tinned Fish Club LV tin share at the Silver Stamp we had about 15 different pate & rillettes, and this one was definitely the winner. So unique because of the fresh scallop flavor, it really stands apart from other rillettes in the tinned fish world.
This treat comes to us from a cannery on the Brittany coast that has been in production since the 1950’s.
Made with scallop, whitefish, carrots, cream & butter, this is rich, luxurious and is a great way to elevate any board. I love it just on crackers, and appreciate that unlike most tins this is in a jar with a lid so is super easy to pop into the fridge if you don’t eat it all in one sitting (good luck). If you do do this I would recommend eating it within a few days.
Compared to pate which is generally more finely pureed, rillette is a French preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of a few hours. The meat is then shredded and packed, resulting in a more coarse product than a pate. Try this for a totally unique “tin” next!
Ingredients: Scallops, whitefish, cream, carrots, salted butter, wheat flour, sunflower oil, onion puree, mashed garlic, spices.
Net wt:4.4 oz (125 g)
