Sought after, abalones cling to rocky surfaces and its fishing has been strictly regulated due to the endangered. Erwann and Agnes Tonnerre raise these shells in Groix Island. With "Le comptoir de l'Ile de Groix", they concocted a delicious recipe of abalone rillettes.
Sought after, abalones cling to rocky surfaces and its fishing has been strictly regulated due to the endangered. Erwann and Agnes Tonnerre raise these shells in Groix Island. With "Le comptoir de l'Ile de Groix", they concocted a delicious recipe of abalone rillettes.
"Le comptoir de l'Ile de Groix", a non-industrial Canning factory, develops, according to the tradition, authentic fish rillettes made of noble ingredients!
Without colorings or preservatives and especially rich in fish!
Abalone (30%), place cream, scallops *, shallots, butter, flour, parsley, milk protein and lactose, salt, garlic, Espelette pepper, white pepper (nuts, celery, mustard, sesame, sulfites), coriander.
* Chlamys opercularis, original North-East Atlantic (France)
No coloring or preservatives.
To spread on a slice of toast with some chopped parsley and a hint of garlic. A delight!
