Mackerel cooked sous vide with smoked oil
It is a well-known fact that mackerel and smoke are a good combination. Here we add some smoked oil to create the same flavour sensation.
Allergens & dietary requirements
- Fish
- Pescetarian
Ingredients
- 10 mackerel
- 100 ml charcoal oil or smoked oil
- as needed salt
Preparation method
- Remove the bones from the fillet.
- If you want to remove the exterior membrane of the mackerel, you'll have to remove the fillets and then use a sharp knife to remove the membrane in a single movement.
- Season the meat side with salt.
- Drizzle over the oil and pull vacuum each fillet individually.
- Cook the mackerel in a sous-vide bath for twelve minutes at exactly 50°C.
- Serve the mackerel immediately for the best flavour experience.
Serving suggestions
- In a composition with tomato, watermelon, and crème fraîche.
- In a composition with aubergine, beetroot, and cumin.
