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.

Mackerel cooked sous vide with smoked oil

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mackerels, butterflied



smoked oil

As needed:



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. 

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