{"id":10702,"date":"2026-08-20T11:37:44","date_gmt":"2026-08-20T09:37:44","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10702"},"modified":"2026-10-22T13:55:46","modified_gmt":"2026-10-22T11:55:46","slug":"brot-plat-avec-rillette-de-thon-fume-chaud","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/brot-plat-avec-rillette-de-thon-fume-chaud\/","title":{"rendered":"Pain plat avec rillette de thon fum\u00e9 au chaud"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” width=”100%” max_width=”2560px” module_alignment=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” width=”100%” max_width=”2560px” custom_margin=”-133px||-101px||false|false” custom_padding=”0px||46px||false|false” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}”][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” header_4_font=”Apoc-Apoc||||||||” header_4_text_color=”#DBEFFF” header_4_line_height=”1.3em” header_5_font=”Apoc-Apoc|100|||||||” header_5_text_color=”#DBEFFF” header_5_line_height=”1.7em” header_6_font=”Apoc-Apoc|100|||||||” header_6_text_color=”#DBEFFF” hover_enabled=”0″ custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Flatbread with Hot-Smoked Kingfish Rillette<\/h4>\n

Jeroen de Zeeuw
<\/a>\"\"<\/a>
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[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

DUTCH WASABI | RED ONION | BASIL | GREEN PEPPER<\/b><\/p>\n

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Ingredients <\/strong><\/p>\n

<\/strong><\/p>\n

[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.3″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n

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  • \n

    Hot-Smoked Kingfish Rillette<\/b><\/p>\n

      \n
    • <\/span>500 g kingfish fillet<\/li>\n
    • <\/span>Olive oil<\/li>\n
    • <\/span>Sea salt<\/li>\n
    • <\/span>White pepper<\/li>\n
    • <\/span>100 g cr\u00e8me fra\u00eeche<\/li>\n
    • <\/span>2 tbsp Kewpie mayonnaise<\/li>\n
    • <\/span>1 shallot<\/li>\n
    • <\/span>Juice and zest of \u00bd lemon<\/li>\n
    • <\/span>Chives<\/li>\n
    • <\/span>Dill<\/li>\n<\/ul>\n

      Red Onion<\/b><\/p>\n

        \n
      • <\/span>1 small red onion<\/li>\n
      • <\/span>1 tbsp red wine vinegar<\/li>\n
      • <\/span>Salt<\/li>\n<\/ul>\n

        Wasabi Mayonnaise<\/b><\/p>\n

          \n
        • <\/span>4 tbsp mayonnaise<\/li>\n
        • <\/span>Dutch wasabi to taste (available from Dutch Wasabi)<\/li>\n
        • <\/span>1 tsp rice vinegar<\/li>\n
        • <\/span>Zest of \u00bd lemon<\/li>\n<\/ul>\n

          Flatbread<\/b><\/p>\n

            \n
          • <\/span>500 g yoghurt<\/li>\n
          • <\/span>600 g flour<\/li>\n
          • <\/span>1 g baking powder<\/li>\n
          • <\/span>4 g salt<\/li>\n
          • <\/span>25 g sugar<\/li>\n<\/ul>\n

            Optional Toppings<\/b><\/p>\n

              \n
            • <\/span>Young basil leaves<\/li>\n
            • <\/span>Green pepper<\/li>\n
            • <\/span>Crispy capers<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

              [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}”][et_pb_text ol_position=”outside” _builder_version=”4.16″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” locked=”off” global_colors_info=”{}”]<\/p>\n

              Preparation:<\/strong><\/p>\n

              <\/strong><\/p>\n

              [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.3″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n

                \n
              1. Mix all the flatbread ingredients until you have a smooth dough and let it rest for 1 hour. Roll it out on a floured surface to approximately 1 cm thick. Bake or grill the flatbread. In the oven, it is best baked on a baking stone at 220\u00b0C for approximately 10 minutes.\n<\/li>\n
              2. Smoke the kingfish on the BBQ until it reaches a core temperature of 46\u201348\u00b0C.\n<\/li>\n
              3. Briefly deep-fry the drained capers in a small amount of sunflower oil, then drain on kitchen paper.\n<\/li>\n
              4. Mix the smoked fish with the cr\u00e8me fra\u00eeche, mayonnaise, shallot, lemon, chives and a small amount of dill to create a coarse rillette.\n<\/li>\n
              5. Pickle the red onion by mixing the marinade ingredients and briefly soaking the onion in the mixture.\n<\/li>\n
              6. Prepare the wasabi mayonnaise.\n<\/li>\n
              7. Spread the rillette over the flatbread and finish with crispy capers, pickled onion, wasabi mayonnaise and the toppings.<\/li>\n<\/ol>\n
                  \n
                • \n
                    <\/ul>\n<\/li>\n<\/ul>\n

                    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Le kingfish est fum\u00e9 sur le barbecue, m\u00e9lang\u00e9 dans une rillette grossi\u00e8re avec cr\u00e8me fra\u00eeche, mayonnaise, \u00e9chalote, citron et herbes, et servi sur un pain plat avec des capers croustillants, de l\u2019oignon marin\u00e9 et de la mayonnaise wasabi.<\/p>","protected":false},"author":1,"featured_media":10705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nFlatbread with Hot-Smoked Kingfish Rillette - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/fr\/recettes\/brot-plat-avec-rillette-de-thon-fume-chaud\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flatbread with Hot-Smoked Kingfish Rillette - 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