Artichoke Cooked Sous Vide with Mackerel | Recipe by sousvidetools.com
Artichoke Cooked Sous Vide with Flamed Mackerel
- COOK TIME: 1 hour
- PREP TIME: 1 hour
- DIFFICULTY: Easy
- SERVES: 2
Sous Vide Artichokes
- 4 baby violet artichokes
- 1 lemon, juiced
- 25ml of olive oil
- 50ml of white wine
- 10ml of vinegar
- 1 sprig of dill
- 1 sprig of tarragon
- 1 sprig of fresh lovage
- 1 fresh mackerel fillet, pin-boned (you can ask a fishmonger to do this)
- 100g of sea salt
- 100g of sugar
- 25g of coriander seeds
- fresh lovage
- baby salad leaves
- edible flowers
Recipe courtesy of Simon Hulstone from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 85⁰C.
- Strip off the outer leaves of the artichokes to expose the hearts. Cut off the stalks and scrape out the tough sinew from inside the base of each heart. Stir the lemon juice into a small bowl of iced water then submerge the trimmed artichokes in the liquid.
- Heat the olive oil, white wine, vinegar, dill, tarragon and lovage in a small saucepan. When the mixture begins to boil, take it off the heat and allow to cool completely.
- Transfer the artichoke hearts from the bowl of lemon water to a vacuum bag. Add the vinegar and herb infusion to the bag and seal. You should use a chamber sealer to do this, not a bar sealer.
- Place the bag in the water bath and cook until the artichokes are tender. This should take 1 hour. When the artichokes are done, take the bag out of the bath and set aside to cool.
- To make the mackerel marinade, mix together the coriander seeds, salt and sugar and reduce to a fine powder using a blender. Roll the mackerel fillets in the powder, making sure that all sides of the fish are evenly coated, then leave for 12 minutes to marinate.
- Using plenty of cold water, wash off the marinade. Dry the fillets with kitchen paper, then heat with a blowtorch until just cooked. Keep moving the flame in a sweeping motion to prevent the fish from burning and rotate the fillets so that they cook evenly on all sides.
- To plate, lay one fillet in the centre of each dish. Chop the artichoke hearts into quarters and add to the plate. Top with the fresh lovage, dill, baby salad leaves and edible flowers. Drizzle with a few spoonfuls of the artichokes’ cooking liquid and serve.