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.
This white cod roe preparation is a staple ingredient, ideal for catering professionals. Sold in 3kg buckets, this preparation is made from 85% cod roe, salt and sugar, with no colourings. It is a raw paste, very light pink in colour, with a salty flavour and a fishy smell, perfect for making tarama or other dips.
Professional culinary uses:
► Homemade tarama: This preparation is the ideal base for homemade tarama. Simply add oil, lemon juice and, if desired, breadcrumbs to create a superior quality tarama.
► Other dips and sauces: The preparation can be used to create other fish-based dips or sauces.
► Garnishes: It can be used as a garnish for fish dishes.
► Pasta dishes: The preparation can be added to pasta dishes or risottos for a touch of sea flavour.
Storage and preparation tips:
This product should be stored in the refrigerator at between 0°C and 4°C. It has a shelf life of several months. Once opened, it is recommended that you consume it quickly. It is essential to ensure that the storage and transport temperature is maintained in order to preserve its quality.
This pink tarama reveals the finesse of smoked and salted cod roe (25%). Its pink colour comes from natural colouring with the addition of beetroot powder. It has a mild, slightly iodised flavour profile, balanced by a hint of acidity from the lemon and enhanced by subtle notes of smoky aroma. Ideal as an aperitif on toast, blinis or pita bread, it also goes very well with a drizzle of lemon, a touch of crème fraîche or chopped chives, as desired. Perfect for appetisers, verrines or a seafood starter. Vegetarian versions can be enjoyed as a dip with crunchy raw vegetables or buckwheat crackers.
This white Tarama, made from smoked and salted cod roe (37%), is a high-quality professional base selected by Le Delas, a wholesaler at Rungis. Its careful composition, incorporating rapeseed oil, a touch of concentrated lemon juice and fine breadcrumbs, gives it a creamy texture and a delicate, slightly smoky flavour. This product offers consistency of texture and taste, making it a reliable base for a wide range of uses. Its light colour and homogenous consistency guarantee impeccable presentation in all circumstances.
Culinary use
Ideal for aperitif menus or cold starters, this Tarama allows for a variety of culinary creations.
► Serve on warm blinis or toasted bread with champagne or dry white wines.
► Incorporate into verrines or amuse-bouches for catered cocktails, possibly enhanced with a hint of fresh dill or lemon zest.
► Use as a creamy base for vegetable fillings (cherry tomatoes, cucumbers) or to top revisited mimosa eggs.
► It can also be used as a condiment to accompany grilled fish or steamed potatoes.
Storage and use recommendations
► Storage before opening: Store in the refrigerator between 0°C and +4°C. The guaranteed minimum use-by date on delivery is 21 days (plastic jar) or 35 days (verrine) in their original packaging. Do not freeze.
► Storage after opening: Keep between 0°C and +4°C and consume within 2 days of opening.
► Use: Ready-to-eat product. For optimal tasting, it may be tempered slightly before serving. It is important to use clean utensils to avoid microbial contamination.