Fish fillets, particularly small ones like mackerel, often cook unevenly when heated to a high temperature, producing a disappointing result. Cooking at a low temperature, for example using a sous vide method, gives a much more consistent result. It is a good idea to pan-fry mackerel fillets after cooking them sous vide in order to crisp up the skin and add extra texture and flavour.
- 2 mackerel fillets, pinboned
- sea salt
- Preheat the water bath to a temperature of 50⁰C.
- Sprinkle a little sea salt over the mackerel. Place the fillets inside a vacuum bag and vacuum on full pressure to seal.
- Cook the bag in the water bath for 20 minutes.
- Take the fish out of the bag and dry very carefully using kitchen paper.
- Add a splash of oil to a frying pan and place over a high heat. When the oil is hot, add the mackerel fillets and pan-fry for 1-2 minutes to crisp up the skin. Serve straight away.
You might like to try adding different flavourings to the vacuum bag. Black pepper would work well or you could add a dash of flavoured oil, such as chilli oil or garlic oil. For a fresh flavour, add some lemon rind. A note of caution, however: do not add lemon juice or anything else acidic as this will cure the fish and produce an unappetising texture.
Try using this method to make a delicious summer starter, such as Nathan Outlaw’s elegant Mackerel, tomato and samphire salad. For a colourful main, you could make Dominic Chapman’s show-stopping Seared mackerel with beetroot, horseradish and watercress.
Recipe courtesy of www.greatbritishchefs.com