Rillettes of Bluefish

• 1 pound bluefish fillets
• 13 cup white vinegar
• 1 13 cups dry white wine
• 2 tablespoons grainy mustard
• Juice of 1/2 lemon
• 2 tablespoons soft unsalted butter
• 2 tablespoons minced chives
• 2 teaspoons minced cilantro leaves
• Salt and freshly ground white pepper
• Scant teaspoon wasabi paste
• 2 tablespoons flying fish roe (tobiko), optional
• Toasted slices of baguette

1. Place fish in a saute pan or a skillet.
2. Pour vinegar and wine over, bring to a simmer and remove from heat.
3. Allow to cool to room temperature.
4. When fish is cooled, remove to a cutting board and peel off skin.
5. Discard liquid.
6. Place fish in a bowl, breaking it up with a fork.
7. Add mustard, lemon juice and butter and mix.
8. Add chives, cilantro and salt and pepper.
9. Fold in wasabi.
10. To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top.
11. Or fashion mounds on plates.
12. Garnish with toast.
13. Serve as an hors d'oeuvre or a first course.

bluefish fillets, white vinegar, white wine, grainy mustard, lemon, butter, chives, cilantro, salt, wasabi paste, fish, baguette

Taken from cooking.nytimes.com/recipes/11616 (may not work)