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Flaked tuna marinated in tomato sauce

A taste for these scorpionfish rillettes from Azaïs Polito, made with fish from the coasts, the scorpionfish.

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Description

The rillettes are creamy and not spicy. The flavor of the fish mixes easily.

Ingredients

Rascasse 50%, rapeseed oil, butter, smoked mussels, onion, cognac, tomato concentrate, milk, egg, salt, pepper and gelling agent.

Fabienne's tips

To complete a cold plate of fish or on toast as an aperitif.

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Rascasse rillettes

Rascasse rillettes

A taste for these scorpionfish rillettes from Azaïs Polito, made with fish from the coasts, the scorpionfish.