Mackerel is well-suited to pickling because it has a strong flavour and, as a result, it is not overpowered by the vinegar in the pickle. Pickling food sous vide has a number of advantages over conventional methods. It requires less liquid and the food absorbs the flavour of the pickle more quickly.
- 70ml of white wine vinegar
- 30ml of water
- 30g of sugar
- 3g of salt
- 4 mackerel fillets, pin boned
- Combine the white wine vinegar and the water, then add the sugar and salt. Stir until completely dissolved.
- Carefully lay the mackerel fillets inside a vacuum bag without overlapping them. Add the pickle to the bag and seal.
- Place in the fridge for 30 minutes.
- Once chilled, take the fish out of the bag and gently dry them using kitchen paper.
Experiment adding different herbs and spices to flavour the pickle. For example, you could try adding coriander seeds, peppercorns, garlic, bay leaf, thyme or garlic. A small amount of horseradish or chilli could be used to give the pickle a kick.
For colour, you could use beetroot juice instead of water.
Christoffer Hruskova draws on classic flavour combinations in his recipe for Pickled mackerel with buttermilk snow, cucumber and dill. Tom Aikens’ Marinated mackerel with beetroot, hazelnuts and horseradish is a challenging but powerfully flavoured starter.
Recipe courtesy of www.greatbritishchefs.com