Mackerel Rillettes & Toasted Sesame

One of Keisuke Matshushima's appetizers. He calls for 100g of butter; I think we can get away with 50g-75g.

1 liter of home-made veggie stock

300g mackerel

100g best quality Normandy butter

30g of white sesame

1. cook the mackerel in stock very delicately
2. drain fish, blend with butter until nice paste
3. pan fry sesame seeds until just golden, add in
4. serve on a spoon or cracker