Mackerel rillettes

1. Make a broth with the white wine and cook the native and hollowed out mackerels for 30 min. Let them cool and drain them. Then carefully remove the edges and crumble the flesh.
2. In a bowl, mix the cream and mustard, incorporate the capers and pickles after mixed them. Add the salt and pepper then mix the preparation with mackerel crumbs.
3. Once the mixture is homogeneous, fill the jars with this white wine mackerel recipe up to 2 cm from the edge. Proceed without delay the heat treatment for 60 minutes at 100 ° C.

NB: You can also not put everything in jars to taste this mackerel recipe with a lemon net, it's delicious!