Servings: people
Mackerel sous vide
Lovely fresh mackerel fillets cooked sous vide. I must admit I've never been the world's biggest fan of mackerel, but with a bit of nerding out and the technique down pat, I think I've cracked the code for succeeding with it.
Equipment
- Sous Vide
- Cutting Board
- Pre-Slicing Knife
- Frying Pan
Ingredients
- 1 pcs. Mackerel or fillets
- Salt
- Ghee or oil/butter
Instructions
- Fillet your mackerel by cutting the fillets from the carcass unless you've bought fillets or had your fishmonger do it for you. Make sure the scales are removed as well.
- Remove the bones from the center of the fillets – for example, with a small pair of pliers.
- Sprinkle coarse salt on both sides of the fish and let it sit for about 10 minutes.
- Rinse the fish under cold water from a tap to stop the curing process.
- Vacuum pack the fillets and place them in your water bath.
- I gave my fish 20 minutes at 50 degrees Celsius (122 degrees Fahrenheit),
- Take the fillets out of the bag (very carefully) and place them on a clean tea towel and pat them dry.
- Heat up a pan (I had it on 12 out of 14 on my stove) and add a large dollop of ghee. If you don't have ghee, use neutral oil and add a dollop of butter once the fish has been on the pan for 10 seconds.
- Place your fillets skin side down and fry them until crispy. It takes 1-2 minutes.
- The meat side should not be fried. Take them off the pan, pat them dry, and serve immediately. For example, with new Danish potatoes or potato salad.
- Bon appétit.