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CHARRED SMOKED MACKERAL WITH ROASTED BABY GEM LETTUCE, SAFFRON MAYONNAISE, PICKLED GRAPES | Recipe by sousvidetools.com

CHARRED SMOKED MACKERAL WITH ROASTED BABY GEM LETTUCE, SAFFRON MAYONNAISE, PICKLED GRAPES

CHARRED SMOKED MACKERAL WITH ROASTED BABY GEM LETTUCE, SAFFRON MAYONNAISE, PICKLED GRAPES Recipes Charred, Smoked, Mackrel, Pickled, fresh, easy, smoking, English
smoked mackerel
  • COOK TIME: 1hr
  • DIFFICULTY: medium
  • SERVES: 4

Ingredients

  • 4 x Pin Boned Mackerel Fillets
  • 100ml Freshly Made Mayonnaise
  • 100g White Grapes
  • 60ml White Wine Vinegar
  • 6og Castor Sugar
  • 1 x Baby Gem Lettuce
  • Juice of one Lemon
  • Sea salt
  • 1x Large pinch Saffron strands
  • 50g Butter
  • Bourbon Wood Smoking Chips (slightly dampened with water)

Equipment

Smoking Gun

Method

  1. Place the selection of mackerel in an airtight container with a tightly fitting lid
  2. Load the smoking gun chamber with the wood chips.
  3. Using the hose attachment, aggressively fill the container with smoke and replace the lid – set aside for 10 – 15 mins
  4. Remove the lid and turn the mackerel before repeating this process 5 – 6 times
  5. After which time the fish will be smoked
  6. Stir together the white wine vinegar and castor sugar until dissolved
  7. Slice the grapes in half and soak in the vinegar for at least 30 mins to lightly pickle.
  8. Mix the saffron into the mayonnaise and add a squeeze of lemon juice.
  9. Cut the baby gem lettuce into four and in a hot pan roast until golden brown, season with salt
  10. Under a very hot grill place the fillets of mackerel skin side up until slightly charred

Chefs Tip: This dish could easily be up scaled into a main course with the addition of extra salad and grapes

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