Sous Vide Mackerel Recipe - Great British Chefs
A delicious sous vide mackerel recipe from chef Martin Wishart that combines succulent flesh with sharp green tomatoes and creamy burrata.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 whole mackerel
- salt to season
- pepper to season
- 400g of green tomatoes
- 200g of water
- 125g of white wine vinegar
- 100g of sugar
- 2g of salt
- 1kg plum tomatoes
- 5g of celery salt
- 2 drops of Tabasco
- 200ml of water
- 1 shallot
- 1 garlic clove
- 5g of basil
- 3.5g of xanthan gum
- 1 burrata
- cinnamon stick
- oyster leaves
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