For
6 persons
Préparation
20minutes
Cooking
20 minutes
- 1 jar of smoked trout rillettes from Brittany Groix & Nature
- 120 g flour
- 1 teaspoon baking powder
- 1 small onion
- 1 clove of garlic,
- peeled 1/2 bunch flat-leaf parsley
- Juice of half a lime
- 1 pinch of Groix chili powder
- Salt, pepper
- 12 cl water (adjust according to consistency)
- Frying oil
For the accompanying sauce
- 2 tablespoons heavy cream
- Juice of half a lemon
- A few sprigs of fresh dill
- Salt, pepper
1. Finely chop the onion, garlic, and parsley. In a bowl, mix them with the smoked trout rillettes. Add the chili pepper, salt, pepper, and lime juice. Set aside.
2. Pour the flour into a mixing bowl and make a well in the center. Add half the water and start mixing. Then gradually add the remaining water until you obtain a semi-thick texture, similar to thick cream. Adjust if necessary with a little flour or water.
3. Add the rillettes and spice mixture to the batter, add the baking powder, and mix well one last time.
4. Heat a pan of oil to 170°C. Drop the batter into the hot oil by the teaspoonful. Fry until the accras are golden brown. Drain them with a slotted spoon and place them on paper towels.
Preparation of the lemon-dill sauce
In a small bowl, mix the crème fraîche, lemon juice, finely chopped dill, a pinch of salt, and a twist of freshly ground pepper. Set aside in the refrigerator.
