Seafood rillettes, tarama, anchoiade... | Le Delas Rungis
Seafood rillettes, tarama, anchoiade and other iodized spreadables
In toast as an aperitif, presented as a garnish with avocado or cherry tomatoes, or simply spread on crusty bread, these rillettes bring a frank taste of crab to your dishes. Rich in fish, they are guaranteed without artificial coloring or flavor enhancers.
This anchoïade is made up of 40% homemade salted anchovies, topped with tomato, vinegar, sunflower oil and a mixture of spices.
When the fresh anchovies arrive, they are salted with sea salt with a salt content between 30 to 50% of the total volume depending on the outside temperature. The salt used is "half-coarse", the "coarse" salt is reserved for the brine of the final packaging. The salted anchovies are placed in barrels where they will remain for 24 hours to 15 days, a period which will allow the brining liquid made up of water, salt and blood to be released.
The anchovies are then taken out of the barrels, headed and gutted manually. Then they are put back in clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10-15%.
A weight of 25 to 80 kg puts pressure on the lid so that the salt penetrates the tissues of the anchovy. The duration of maturation is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them.
Only then will the conditioning stage come.
In toast as an aperitif, presented as a garnish with avocado or cherry tomatoes, or simply spread on crusty bread, these rillettes bring a frank taste of fish to your compositions. Rich in fish, they are guaranteed without artificial coloring or flavor enhancers.
A slightly spicy and very original spread, without artificial coloring or flavor enhancer.
This tarama is prepared with smoked and salted cod roe. On toast or blinis.
In toast as an aperitif, presented in avocado or cherry tomato garnish, or simply spread on crispy bread, these rillettes bring to your compositions a frank fish taste. Rich in fish, they are guaranteed without artificial coloring or flavor enhancer.
No artificial colors or flavor enhancers.
Traditionally accompanied by a zest of lemon, Tarama is eaten cold, spread on blinis or toast. It is also used to make verrines with avocado or to fill cherry tomatoes.
This cream with a powerful anchovy taste, kept cool, is generally used for vegetable dips, toast, toast or sandwiches, cocktail pieces or for the preparation of gourmet Provençal dishes. Prepared like a mayonnaise with anchovies (35%), this cream retains a soft and pleasant texture and, depending on the inspiration of the Chefs, it can also accompany certain fish dishes, grilled red mullet for example.
