Preparation time: 15 minutes
Cooking time: 20 minutes
For 4 verrines
Cook the sea bream fillets for 20 minutes in a court-bouillon.
Remove from heat, drain in a colander and let cool.
Mash the fish and mix it with the cream cheese. Add the lemon, olive oil, a little chopped dill. Add salt and pepper.
Divide the rillettes into the verrines. Place in the fridge.
When ready to serve, coat with intense pop and garnish with pomegranate seeds and dill.